Penne with Italian Sausage Tomato Cream Sauce

Submitted by Lynn W.
Submitted by Lynn W.


No servings information available


1 pound sweet italian sausage, castings removed and crumbled ½ teaspoon. red pepper flakes (1 teaspoon if you want an extra kick!) ¼ cup finely chopped onion 1 garlic clove, minced 1 teaspoon. basil (or chopped fresh basil) 28 oz. can crushed tomatoes ½ cup heavy cream Salt and Pepper to taste 1 bay leaf 1 box penne pasta Parmesan cheese

Nutritional information

No nutrition information available


-In a large skillet over medium heat, drizzle a little olive oil and add the crumbled sausage. Add onions, garlic, and crushed red pepper flakes. Saute, breaking up the sausage, until meat is cooked through. -Add in crushed tomatoes and basil. Stir well. Put in bay leaf. Turn heat down to low-medium, cover and simmer 20 minutes. -Meanwhile, bring a large pot of salted water to a boil. Add penne pasta. Cook until al dente. Drain. -After 20 minutes of simmering, stir in ½ cup heavy cream. -Stir well and simmer an additional 5 minutes. Put the pasta into a large bowl and add the sauce. Toss until the pasta is coated with the meat sauce. -Top with freshly shaved parmesan cheese.