Chicken Sausage Penne Italiano


  • 2 Green Peppers
  • 6 cloves Garlic
  • 12 ounces Penne Rigatoni
  • 1 pound chicken sausage
  • 1/4 cup tomato paste
  • 1/2 cup cream cheese
  • 1/2 cup shredded parmesan
  • 2 Tablespoons butter
  • 2 teaspoons cooking oil
  • Salt


  1. Bring a large pot of salted water to a boil. Wash and dry produce. Core, deseed, and cut green pepper into a medium dice. Peel and finely chop garlic. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt. Cook, stirring, until browned and slightly softened, 4-5 minutes.
  2. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
  3. While pasta cooks, add garlic to pan with green pepper; cook until fragrant, 30 seconds. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in tomato paste; cook 1 minute more.
  4. Stir 3/4 cup plain water into pan with sausage mixture. Simmer until thickened, 3-4 minutes. Reduce heat to low and stir in cream cheese, half the Parmesan (save the rest for serving), and 2 tablespoons butter until melted and combined. Season with salt.
  5. Add drained pasta to pan with sauce; toss until thoroughly coated. If sauce is too thick, add splashes of reserved pasta cooking water as needed. Taste and season with salt.
  6. Divide pasta between bowls and top with remaining Parmesan. 


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