Flavorful Italian sausage is tossed together with tender penne to make this quick, easy, and creamy Sausage Pasta recipe! The pasta is cooked in a mixture of chicken broth and tomato sauce to give it more flavor, and it’s all held together by melted mascarpone cheese. This is a hearty one-pan dinner you don’t want to miss out on!
Why We Love This Sausage Pasta Recipe
This combination of pork, pasta, and creamy cheese is the kind of meal you’ll look forward to having after a long day!
- Creamy. Made with mascarpone cheese, the sauce is ultra-thick and creamy.
- Hearty. Italian sausage, penne pasta, and cheese make this dish filling and comforting.
- Easy. This sausage pasta takes just 30 minutes from start to finish.
If you want to make this recipe gluten-free, simply swap in a gluten-free pasta. Barilla makes gluten-free noodles, or you can use something like chickpea pasta. Be sure to keep an eye on it while cooking, because alternative varieties often cook faster.
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How to Store and Reheat
Once cooled to room temperature, you can store pasta with Italian sausage in an airtight container in the fridge for up to 3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
More Pasta and Sausage Recipes To Try
- Fettuccine Alfredo with Sausage
- Baked Mostaccioli
- Crockpot Ziti
- Instant Pot Spaghetti
- Italian Sausage Tortellini Soup
How to Make Sausage Pasta Step by Step
Heat the Oil: Heat 1 tablespoon of olive oil in a deep skillet set over medium heat until shimmering.
Cook the Sausage: Add 19 ounces of Italian sausage, 3 minced cloves of garlic, 1 teaspoon of Italian seasoning, 1 teaspoon of dried basil, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Crumble the sausage and cook for 6-8 minutes or until cooked through. Use a slotted spoon to transfer the sausage mixture to a clean bowl. Set aside.
Boil the Liquid: Carefully wipe out the pan with a paper towel. Add 2½ cups of low-sodium chicken broth and ¾ cup of tomato sauce. Bring to a boil.
Cook the Pasta: Add 8 ounces (½ box) of penne pasta and cook for 10-12 minutes, until tender. Remove the pan from the heat. Leave about 3 tablespoons of liquid in the pan, and discard the rest. Stir in 8 ounces (1 container) of mascarpone cheese until melted.
Garnish and Serve: Add 2 tablespoons of chopped fresh basil and the cooked sausage mixture back to the pan. Mix well. Serve with fresh basil and toasted baguette slices.
Use 19 ounces of Italian sausage links, or ground Italian sausage. If using sausage links, remove the casing before adding the sausage to the pan.
Penne pasta is the best choice for this recipe, but it’s not the only choice. Feel free to use other types of pasta, including rotini or small shells.