Description
A quick, one-pan (mostly) weeknight dinner featuring smoked sausage, roasted red peppers, and a creamy parmesan sauce tossed with penne pasta. Ready in under 30 minutes.
Ingredients
Scale
- 1 pound penne rigate pasta
- 1 pound smoked sausage (Andouille or kielbasa), sliced into half-moons
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 jar (12oz) roasted red peppers, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Slice the sausage, dice the onion, mince the garlic, and chop the roasted red peppers. Grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- While pasta cooks, heat butter in a large skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned and crispy. Remove sausage with a slotted spoon, leaving fat in the pan.
- Add diced onion to the skillet and cook for 2-3 minutes until softened. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Pour in chicken broth and simmer for 2 minutes to deglaze the pan. Add heavy cream and chopped roasted red peppers. Simmer for 3-4 minutes until sauce thickens slightly.
- Return the cooked sausage to the skillet. Add the drained pasta and toss to coat. Add reserved pasta water if the sauce is too thick.
- Remove skillet from heat. Gradually stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
- Serve immediately, topped with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
Brown the sausage well for texture and flavor. Save the starchy pasta water to help the sauce cling to the pasta. Use fresh Parmesan only, as pre-grated cheese contains anti-caking agents that can make the sauce grainy. Remove the pan from heat before adding cheese to prevent separation. For a vegetarian version, swap sausage for extra veggies and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: smoky sausage penne, roasted red pepper pasta, weeknight dinner, one pan pasta, creamy sausage pasta, quick dinner recipe