Ingredients
Scale
- 1 lb smoked sausage, sliced
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned and crispy, about 5–7 minutes. Remove and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3–4 minutes.
- Stir in mozzarella cheese, Italian seasoning, paprika, salt, and pepper until the sauce is smooth and creamy.
- Return sausage to the skillet, add the cooked pasta, and toss to coat evenly.
- Garnish with fresh parsley and serve immediately.
Notes
- Add red pepper flakes for extra heat.
- Swap mozzarella with parmesan or a cheese blend if desired.
- Use half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American