Penne Roasted Garlic Cream with Italian Sausage

• 8 oz penne pasta
• 12 oz Italian sausage, casing removed
• 4 cloves garlic, roasted
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned and cooked through.
3. 3 In a blender or food processor, combine roasted garlic and butter; blend until smooth.
4. 4 Add the garlic mixture to the skillet with sausage, stirring in heavy cream, Parmesan, salt, and black pepper.
5. 5 Simmer sauce until it thickens slightly, about 3-5 minutes.
6. 6 Toss cooked penne in the sauce until well coated.
7. 7 Garnish with parsley and red pepper flakes if using, and serve hot.

Equipment

• Large pot
• Large skillet
• Blender or food processor

Variations

• Add sautéed mushrooms or spinach for extra texture and flavor.
• Substitute chicken sausage for a leaner option.

Substitutions

• Use store-bought roasted garlic if short on time.
• Substitute half-and-half for heavy cream for a lighter sauce.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Roast garlic by wrapping cloves in foil with a drizzle of olive oil and baking at 400°F for 30 minutes.
• For a richer flavor, toast the Italian sausage crumbles before adding them to the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding cream as needed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of Chianti for a classic Italian experience.

FAQ