Everything is great in one dish with this Creamy, Cheesy Italian Sausage, and Basil Penne pasta! It is a pretty simple dish that is elegant and decadent to serve even on special occasions or date nights.
INGREDIENTS
SAUCE:
1 small onion, chopped fine
3 tbsp extra-virgin olive oil (1.5 ounces, 42 grams)
3 cloves garlic, chopped fine or put through the garlic press
1 pound sweet Italian sausage (454 grams)
1 c. chicken broth (8.3 ounces, 235 grams)
a handful of fresh basil, sliced thin
1 1/2 c. heavy cream (12.6oz, 357g)
3/4 c. freshly grated Parmesan cheese (2.6 ounces, 74 grams)
1 bay leaf
salt and pepper to taste
1 tsp Italian seasoning (or a mix of dried basil, thyme, marjoram, and oregano)
PENNE:
1 tbsp butter (.5 ounce, 14 grams)
1 pound penne pasta (454 grams)
How to make Creamy, cheesy Italian sausage and basil penne
Step 1: Following the package directions, cook the penne in a large pan of boiling salted water until al dente. Drain the penne when done and toss with butter.
TO MAKE THE SAUCE:
Step 2: In a skillet, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the skillet. Saute until soft and clear.
Step 3: Take the sausage out of their casings. To the pan, add the sausage and cook until brown.
Step 4: Next, add the Italian seasoning along with the bay leaf, chicken broth, and heavy cream. Allow everything to simmer for about 15 minutes over low heat.
Step 5: Turn the heat off, then stir in the Parmesan cheese, fresh basil, and salt and pepper.
Step 6: Before serving, toss the hot buttered penne into the sauce. Enjoy!
NOTE:
You can toast half tsp of fennel seeds in a pan if your sausage does not contain fennel seeds. Toast the fennel seeds until fragrant, then pound the seeds using a mortar and pestle before adding to the sausage.
Ingredients
- SAUCE:
- 1 small onion, chopped fine
- 3 tbsp extra-virgin olive oil (1.5 ounces, 42 grams)
- 3 cloves garlic, chopped fine or put through the garlic press
- 1 pound sweet Italian sausage (454 grams)
- 1 c. chicken broth (8.3 ounces, 235 grams)
- a handful of fresh basil, sliced thin
- 1 1/2 c. heavy cream (12.6oz, 357g)
- 3/4 c. freshly grated Parmesan cheese (2.6 ounces, 74 grams)
- 1 bay leaf
- salt and pepper to taste
- 1 tsp Italian seasoning (or a mix of dried basil, thyme, marjoram, and oregano)
- PENNE:
- 1 tbsp butter (.5 ounce, 14 grams)
- 1 pound penne pasta (454 grams)
Instructions
Step 1: Following the package directions, cook the penne in a large pan of boiling salted water until al dente. Drain the penne when done and toss with butter.
TO MAKE THE SAUCE:
Step 2: In a skillet, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the skillet. Saute until soft and clear.
Step 3: Take the sausage out of their casings. To the pan, add the sausage and cook until brown.
Step 4: Next, add the Italian seasoning along with the bay leaf, chicken broth, and heavy cream. Allow everything to simmer for about 15 minutes over low heat.
Step 5: Turn the heat off, then stir in the Parmesan cheese, fresh basil, and salt and pepper.
Step 6: Before serving, toss the hot buttered penne into the sauce. Enjoy!
Notes
You can toast half tsp of fennel seeds in a pan if your sausage does not contain fennel seeds. Toast the fennel seeds until fragrant, then pound the seeds using a mortar and pestle before adding to the sausage.
