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!
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)
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!
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.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!