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This dreamy, rich Cheesy Sausage Pasta is the ultimate cozy meal You get savory sausage, cheesy goodness, and tender noodles bathed in a silky sauce all ready in just thirty minutes When you want something that hits the spot on a busy night, this one totally delivers
The first time I tossed this together was on a frosty night when I wanted dinner fast We loved how creamy it turned out and now it’s a must-make whenever we’re too tired for anything fussy
Dreamy Ingredients
- Fresh basil: snips of this give a bright pop of color and taste Grab those vivid green leaves if they look good
- Parmesan cheese: savory with a nutty kick If you can, grate it yourself off a block
- Mozzarella cheese: that classic gooey pull For the ultimate melt, shred your own
- Italian seasoning: the flavor glue for the dish Make your own blend, or just use a favorite mix
- Heavy cream: brings velvety richness If you want it extra luscious, use fresh
- Diced tomatoes: adds body and tang Pick up the canned kind with no extra salt if possible
- Garlic: deepens the flavor Look for nice, plump cloves
- Onion: the secret heart of the dish Go for a perfectly firm, small one
- Italian sausage: maximum flavor Buy links where you see real herbs and spices
- Olive oil: adds smoothness and punch Fruity extra virgin is best if you’ve got it
- Penne pasta: holds all the creamy sauce Try to find that bronze cut kind for the best bite
- Salt and pepper: finish everything off Go with flaked sea salt and grind your pepper fresh
Simple Steps
- Season and Finish
- Give it a taste and see if you want more salt or pepper Sprinkle in what you like, slide it off the heat, pile on more Parmesan, and brighten it up with basil if you’ve got any
- Combine Pasta and Cheese
- Turn the stove down, toss in your cooked noodles, mozzarella, and half your Parmesan Mix it all up until the cheese makes everything stretchy and coated
- Simmer the Sauce
- Pour in your canned tomatoes (juice and all), heavy cream, and Italian seasoning Let it bubble gently so the flavors hug together and the sauce gets a little thicker—about five minutes
- Sauté Aromatics
- Now add the onion and garlic Cook for around three minutes Don’t rush it; you want the onion clear and everything smelling awesome
- Brown the Sausage
- Heat olive oil in a big pan Toss in the sausage and break it up Let it cook about six minutes until it’s brown and crisp in spots
- Cook the Pasta
- Start your penne in boiling water Don’t overdo it; aim for just al dente Drain, but let the starch hang on by skipping the rinse
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I go wild for the Parmesan because it adds just the right salty, nutty flavor The first time my nephew ate this, he piled on extra Parmesan and now nobody skips that step at family dinners
Keeping It Fresh
Once cooled, pack leftovers tight in a sealed container Pop in the fridge for up to three days Warm it slowly on the stove with a splash of cream or milk to keep things smooth and saucy
Swaps and Options
Don’t stress if you’re out of penne Any sturdy small pasta (think rigatoni or ziti) works fine For a lighter take, use turkey sausage and go with half and half instead of heavy cream Spinach, kale, or roasted peppers can add even more pop
Serving Ideas
This dish really works all by itself But if you’re feeling fancy, throw some garlic bread on the side A crunchy green salad is perfect For winter, it’s extra nice with roasted Brussels sprouts or just good steamed broccoli
Where It Comes From
This dish takes a spin on that classic Italian American comfort vibe You get that old-school sausage-and-pasta combo and a cheesy, creamy sauce that feels totally homey—the best kind of kitchen mashup
Recipe Questions & Answers
- → Is it okay to swap out the pasta?
Oh yeah, go ahead and pick rigatoni, fusilli, macaroni—any sturdy noodles you like. Just pick something that won't turn mushy and can grab onto all that thick sauce.
- → What's a good way to make this lighter?
Go for turkey sausage instead of Italian sausage and reach for half-and-half instead of the heavy cream. That'll cut back on the fat and calories but keep things tasty.
- → Which veggies could I add in here?
Try sneaking in mushrooms, spinach, or bell peppers. Toss them in with the onions and garlic while you sauté to boost flavor and add color.
- → Can I prep this in advance?
Definitely. Throw it together and stash in the fridge for a couple days. When you're ready to eat, warm it gently on the stove and splash in a bit of milk or cream to loosen up the sauce.
- → Got ideas for swapping cheeses?
Switch things up with gouda or provolone if you want a different twist. Just make sure whatever cheese you use melts nicely so the sauce stays smooth.
- → How do I stop the sauce from breaking?
Keep your burner on low when you stir in cream and cheese, and stir softly. That way, your sauce stays creamy and doesn't get lumpy or separate.