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Penne with Sausage and Cream

Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night. If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. I don’t know if they would serve it on penne there, but I think it works quite well.



Penne with Sausage and Cream Recipe

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x



  • 2 tablespoons olive oil
  • 1 small yellow onion, sliced thin
  • 1 pound crumbled sweet Italian sausage meat (stuffing from 4 links)
  • 1 cup heavy cream
  • salt & pepper to taste
  • 1 pound penne pasta
  • freshly grated Parmagianno-Reggiano cheese


  1. Heat olive oil in a medium sautè pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
  2. Add sausage meat and cook, stirring occasionally until sausage is browned approximately 10 minutes.
  3. Add the cream, salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Take the sauce off the heat.
  4. Bring a large pot of salted water to a boil and add the penne. Cook uncovered over high heat until al dente and drain.
  5. Place the pan with the sauce back over medium heat, add the pasta to the pan and toss until well coated.
  6. Serve with grated Parmagianno-Reggiano cheese on the side.

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