Ingredients
Scale
- 12 ounces of penne pasta
- 1 pound of Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, julienned
- 1/2 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, torn
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
If you prefer a lighter dish, you can substitute the heavy cream with half-and-half. For a vegetarian version, swap the sausage for mushrooms and add a touch more olive oil to enhance the flavors.
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Add the sun-dried tomatoes and white wine (or chicken broth) to the skillet. Let it simmer for 2 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Reduce the heat to low, and pour in the heavy cream. Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Return the cooked sausage to the skillet, and add salt, pepper, and red pepper flakes to taste. Toss in the cooked pasta, ensuring it’s well coated with the sauce.
- Remove the skillet from heat and gently fold in the fresh basil leaves, allowing their aroma to envelop the dish just as the garden’s herbs did in my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International