Easy Penne with Italian Sausage in San Marzano Sauce
Why You’ll Love This Recipe
Penne with Italian sausage in a San Marzano sauce is a hearty, delicious meal that comes together in just 30 minutes. Whether you need a quick weeknight dinner or an elegant main course for a dinner party, this quick pasta dish always delivers.
I originally found a version of this recipe in Gourmet magazine decades ago. Over the last 30 years, I tinkered with it at the firehouse and home until it became my true signature dish.
Quick Cleanup & Family Favorite
You only need one large skillet for the sauce and a pot to boil the pasta. By the time the meal finishes simmering on the stovetop, the rest of the kitchen is already cleaned up!
Whenever I ask my family what they want for dinner, this savory pasta is always at the top of their list. Using quality Italian sausage, penne pasta, and canned San Marzano tomatoes creates a rich sauce that tastes like it simmered all day long.
Easy Italian Dinner Idea
Serve this quick sausage penne alongside a classic Caesar salad, warm garlic bread, and sautéed broccoli rabe for the ultimate Italian dinner. Don’t forget to pour a good glass of red wine!
Whenever you are ready, paste the next section (like About the Ingredients or Step-by-Step Instructions), and we’ll keep rolling!
About the Ingredients
Penne Pasta
Penne features tender ridges designed to catch the velvety sauce for maximum flavor in every forkful. Be sure to cook the pasta al dente, as it finishes cooking directly in the simmering sauce at the end.
Italian Sausage
Sweet or mild Italian sausage works best when removed from the casing and crumbled. Crumbling allows the sausage to release its savory juices into the sauce while absorbing all the aromatics in the skillet.
Olive Oil
Drizzling classic olive oil in the pan coats the sausage for even cooking without burning. Keep the heat controlled so the meat cooks through without over-browning.
Sliced Garlic
Thinly sliced garlic creates a beautiful presentation and a mellow flavor. Watch the pan closely so the slices turn slightly translucent without scorching.
Dry White Wine
A splash of Pinot Grigio or Sauvignon Blanc cuts through the fat of the sausage and brightens the rich tomato sauce. Always add your wine at room temperature so it deglazes the pan smoothly.
San Marzano Canned Tomatoes
These sweet, low-acid Italian tomatoes melt into a vibrant, naturally rich sauce. Pour the juice into the skillet first, then hand-crush the whole tomatoes directly into the pan.
Parmigiano-Reggiano Cheese
Aged Parmigiano-Reggiano melts effortlessly into the hot pasta, adding a sharp, nutty richness. Save a portion of the freshly grated cheese to sprinkle over each bowl right before serving.
Fresh Basil Leaves
Whole fresh basil leaves give the sauce its iconic, fragrant Italian flavor. Gently slap the leaves between your hands to release their natural aromatic oils before stirring them into the simmering sauce.
Salt and Black Pepper
Season light-handed after adding the tomatoes, as the sauce will naturally intensify as it reduces. Always taste and season in stages to achieve the perfect flavor balance.
Starchy Pasta Water
Reserving a ladleful of starchy pasta water is the secret to getting restaurant-quality results. Stirring it into the sauce right before adding the penne helps the silky tomato glaze cling to every piece of pasta.
Unsalted Butter
Tossing in a couple of tablespoons of cold butter off the heat gives your final dish a rich, glistening finish. This quick technique creates the exact glossy coating you see on high-end Italian restaurant meals.
Tips for Success
The Secret to San Marzano Tomatoes
True San Marzano tomatoes are naturally sweeter and less acidic than standard canned varieties. Look for the certified D.O.P. label on the can for authentic Italian tomatoes, or choose a high-quality brand like Cento or Flora.
Choosing the Best Italian Sausage
Buy sausage in links and squeeze the meat directly out of the casings into your skillet. Avoid pre-packaged ground sausage meat, which is often finely ground and dries out into a grainy texture while cooking.
The Secret to Glossy Restaurant-Quality Sauce
Tossing your cooked penne with a ladle of starchy pasta water and cold butter off the heat creates a rich emulsion. The pasta water binds the tomato juices and sausage fats together, while the cold butter adds a silky, restaurant-quality shine.
Grate Cheese Fresh Off the Block
Skip pre-shredded bagged cheese, which is coated in starchy anti-caking agents that make sauces clumpy. Grating a fresh block of Parmigiano-Reggiano ensures it melts smoothly into a velvety glaze that hugs every piece of pasta.
Prep Ingredients Before Cooking
Measure your seasonings, chop the garlic, and open your cans before turning on the burner. Having everything prepped prevents ingredients from burning and keeps your cooking stress-free.
Equipment Shortcut
If your skillet is too small to hold all the pasta, drain the penne and return it to your large cooking pot. Pour the sausage sauce directly over the pasta in the pot, add your pasta water and butter, and toss everything off the heat.
Presentation Tip
Transfer your finished penne and sausage to a large decorative serving bowl for family dinners or parties. Top with extra shaved Parmigiano-Reggiano and fresh basil to create an impressive table centerpiece.
Storage & Freezing Instructions
Refrigerator Storage
Store leftover sausage penne in an airtight container in the refrigerator for 3 to 4 days. Always refrigerate leftovers within 2 hours of cooking to keep the food safe and fresh.
Reheating Leftovers
Reheat leftovers in a skillet on the stovetop over medium-low heat. Add a splash of water or broth while warming to loosen the sauce and restore its silky, buttery gloss.
Freezer Instructions
Allow the cooked pasta to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw frozen pasta in the refrigerator for 24 hours, then reheat in a skillet until steaming hot ($165^\circ\text{F}$).
Easy Penne with Italian Sausage in San Marzano Sauce
Ingredients
- 1 lb Italian Sausage, sweet or mild removed from casings and crumbled) (removed from casings and crumbled)
- 1 lb Penne Pasta (cooked al dente according to package instructions)
- 1 cup Dry White wine (Pinot Grigio or Sauvignon blanc is best)
- 1 can (28 oz) San Marzano Whole Peeled Tomatoes (crushed by hand or chopped in pan with wooden spatula)5-6 cloves Garlic (sliced thin)
- 5-6 cloves Garlic (sliced thin)
- 1 tbsp Olive Oil
- 1 ½ cups Shredded Parmigiano-Reggiano (Divided, to add to the skillet during cook and garnish prior to serving)
- 10 Fresh Basil leaves (torn or shredded)
- ¼ cup Pasta water ( a soup ladle full should do)
- Salt and Black Pepper (to taste)
- 2 tbsp Unsalted butter:
Instructions
- Heat a large Non-Stick skillet (or skillet of your choice) and add the olive oil. Then add the sausage from the casings and cook until completely cooked through. Do not brown the sausage (about 5–7 minutes).
- Reduce the heat to medium. Add the sliced garlic directly to the skillet with the sausage. Stir constantly for about 1 minute until fragrant, being careful not to let the garlic burn. (I prefer sliced vs chopped garlic for this dish)
- Pour in your wine and allow it to reduce by about half. This will prevent a watery sauce and as well allow the sausage to absorb the flavors of garlic and wine.
- Pour in the sauce from the can then hand crush the San Marzano tomatoes. You may additionally crush the larger pieces of tomato in pan using your spatula. Season lightly with a pinch of salt and pepper. Stir well, scraping up any delicious browned bits from the bottom of the skillet. Let the sauce simmer gently for 8–10 minutes to let the flavors marry.
- Add whole or hand shredded Basil to the Sausage Penne Pasta sauce and give a few tosses.
- Lower the stovetop heat. Scatter the shredded Parmigiano-Reggiano cheese evenly over the top of the entire skillet and carefully stir it into the sauce Place a lid or a sheet of foil over the skillet and let it sit for 2–3 minutes until the cheese is completely melted, bubbly, and gooey. Now is the time to taste if more seasoning needed.
- Ladle in the starchy cooking water to the sauce just before you add the pasta.
- Add your cooked, tender penne pasta right into the skillet. Toss the pasta in that luxurious sauce you made thoroughly coating every noodle! You are now ready to give your delicious Sausage Penne pasta that restaurant quality look!
- Remove the pan from the heat and add in the tablespoon or two of cold butter right from the fridge. Not what you may have sitting on the counter. toss the pasta or using the spatula fold the past in the sauce until the pasta shines. And serve.
