Sausage Penne Pasta
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If you’re looking for a quick, satisfying dinner that doesn’t skimp on flavor, this sausage penne pasta is just the ticket. Ready in about 30 minutes, it’s the kind of meal that fits seamlessly into busy weeknights without sacrificing taste or comfort. I recently adapted it from a recipe featured in Simple and Delicious, and true to its name, it relies on everyday ingredients—think savory sausage, tender pasta, and a rich tomato base—but delivers bold, hearty flavor in every bite.
Pair this pasta dish with a crisp tossed salad and a warm, crusty loaf of bread, and you’ve got a complete meal that feels both effortless and indulgent. It’s a guaranteed hit with the whole family, and one you’ll want to keep in regular rotation.
Ingredients for Italian Sausage Pasta
- PENNE PASTA
- MILD ITALIAN SAUSAGE LINKS
- ONION
- GREEN PEPPER
- OLIVE OIL
- CANNED DICED TOMATO WITH GARLIC (I USED THE FIRE ROASTED ONES)
- TOMATO SAUCE
- GARLIC POWDER
- DRIED BASIL
- DRIED OREGANO
- SALT AND PEPPER
- GRATED PARMESAN CHEESE
Instructions for Sausage Penne Pasta
Start by bringing a large pot of salted water to a boil and cooking the penne pasta according to the package instructions until al dente.
While the pasta cooks, heat a drizzle of oil in a large skillet over medium heat, then add the sausage, chopped onion, and diced green pepper. Sauté everything together until the sausage is browned and cooked through, and the vegetables are soft and fragrant.
Stir in a can of diced tomatoes, tomato sauce, and your favorite Italian seasonings—basil, oregano, and a pinch of red pepper flakes work beautifully here. Let the sauce simmer gently while you drain the pasta, then toss it all together with the sausage mixture until the noodles are coated in that rich, savory mixture. Finish with a generous sprinkle of shredded cheese and serve warm—this recipe makes about six hearty servings.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works well for holding onto the sauce, you can easily swap it for rigatoni, fusilli, or even spaghetti. Just adjust the cooking time based on the pasta shape.
What kind of sausage should I use?
You can use any fully cooked sausage—Italian sausage (mild or spicy) adds great flavor, but chicken sausage or turkey sausage are lighter options that work just as well..
Can I make this ahead of time?
You can prepare the sauce ahead and store it in the fridge for up to 3 days. Cook the pasta fresh for the best texture, but leftovers reheat well with a splash of water or broth.
What cheese works best for topping?
Mozzarella and Parmesan are classic choices. For extra flavor, try a blend of Italian cheeses or even a sprinkle of sharp provolone.
How can I make it spicier?
Add crushed red pepper flakes to the sauce or use spicy Italian sausage. A dash of hot sauce stirred in at the end also gives it a nice kick.
Can I freeze leftovers?
Yes, this pasta freezes well. Let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
FOR MORE RECIPES LIKE THIS, TRY:
- Barbecue Chicken and Penne Skillet
- Baked Cheesy Chicken Penne
- Penne with Chicken and Pesto
- One Pot Penne Pasta
Sausage Penne Pasta
Real Mom Kitchen
Ingredients
- 3-1/2 cups penne pasta uncooked
- ½ pound Italian sausage links casing removed and cut into 1-inch pieces (I used mild)
- 1 small onion halved and sliced
- ½ medium green pepper sliced
- 1 Tbsp olive oil
- 14.5 oz can diced tomato with garlic (I used the fire roasted ones)
- 8 oz can tomato sauce
- ½ tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- Grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender.
- Add the tomatoes, tomato sauce and seasonings; heat through.
- Drain pasta; toss with tomato mixture. Sprinkle with cheese. Yield: 6 servings.
