This recipe is just too perfect! I love everything about it. From the sausage to the pasta, every bite will surely satisfy your soul. Give it a try and enjoy!
Ingredients
For the Sauce:
3 tbsp extra-virgin olive oil (1.5ounces, 42g)
1 small onion, chopped fine
3 cloves garlic, chopped fine or put through the garlic press
1 pound sweet Italian sausage (454g)
1 tsp Italian seasoning (or a mix of dried basil, thyme, marjoram, and oregano)
1 bay leaf
1 c chicken broth (8.3ounces, 235g)
1½ c heavy cream (12.6ounces, 357g)
¾ c freshly grated Parmesan cheese (2.6ounces, 74g)
a handful of fresh basil, sliced thin
salt and pepper to taste
For the Penne:
1 pound penne pasta (454g)
1 tbsp butter (.5ounce, 14g)
Directions:
To Cook the Penne:
Step 1: Place a large pan on the stove and pour in salted water.
Step 2: Turn the heat to high and allow it to boil.
Step 3: Add in the penne and cook for several minutes until firm to bite or al dente.
Step 4: Drain the pasta and add 1 tablespoon of butter on top.
To Make the Sauce:
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add in the garlic and onions, then sauté until aromatic and translucent.
Step 4: Add in the peeled sausage, then cook until crumbly and brown.
Step 5: Add in the chicken broth, Italian seasoning, heavy cream, and bay leaf. Allow the mixture to simmer for 15 minutes.
Step 6: Remove from the heat and add in fresh basil, Parmesan cheese, salt, and pepper. Stir until well combined.
Step 7: Add the buttered penne into the sauce and toss until well combined.
Step 8: Serve hot and enjoy!
Notes:
You can toast about ½ of fennel seed in a pan if your sausage does not have it. Once they become aromatic, remove them from the heat and pound them into powder. Add it into the sausage and stir.
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