Italian sausage and penne are tossed in a creamy four-cheese tomato sauce for a satisfying weeknight meal that comes together in about 30 minutes.
I love pasta and I love cheese, so creating rich, cheesy pasta dishes is one of my favorite kitchen pleasures. This Italian Sausage Penne with Four-Cheese Tomato Sauce combines savory, well-seasoned sausage with a silky tomato and cream-cheese base, rounded out by parmesan, mozzarella, and ricotta. It’s comforting, straightforward to prepare, and perfect for busy weeknights or a casual dinner with friends.
The tomato sauce in this recipe is deceptively simple: cream cheese lends a velvety body, tomato sauce and paste provide a rich tomato flavor, and three additional cheeses boost both texture and depth. When combined with browned Italian sausage and al dente penne, the result is a balanced, hearty dish that still feels light enough for a regular dinner rotation.
This meal is designed to be quick without sacrificing flavor. With a little multitasking—browning the sausage while the pasta cooks—you can have the full dish ready in roughly half an hour. The sauce reheats well, too, making it a good option for leftovers or meal prep.
Italian Sausage Penne & Four Cheese Tomato Sauce Ingredients
- 1 lb Italian sausage
- 2 cups uncooked penne pasta
- 8 oz cream cheese, cubed
- 8 oz tomato sauce
- 2 tbsp tomato paste
- ½ cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp kosher salt (adjust to taste)
- ¼ tsp crushed red pepper flakes (optional for heat)
- ¼ cup grated parmesan cheese
- ¼ cup grated mozzarella cheese
- ¼ cup ricotta cheese
- 1 tbsp fresh basil, chopped (for garnish)
Italian Sausage Penne & Four Cheese Tomato Sauce Instructions
- Heat a large skillet over medium heat. Remove sausage from casings if necessary, add to the skillet, and cook until no longer pink, breaking it into bite-sized pieces as it browns. Drain excess grease and set the sausage aside on a plate.
- While the sausage cooks, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside, reserving a small splash of pasta water if you prefer to loosen the sauce later.
- In a medium saucepan over medium heat, combine the cubed cream cheese, tomato sauce, tomato paste, and chicken broth. Stir frequently until the cream cheese is melted and the mixture is smooth and slightly thickened.
- Add the dried oregano, dried parsley, garlic powder, black pepper, kosher salt, and crushed red pepper flakes. Stir to blend the spices evenly into the sauce. Taste and adjust seasoning as needed.
- Stir in the grated parmesan, grated mozzarella, and ricotta cheese. Continue stirring until all cheeses are fully melted and the sauce is creamy. If the sauce becomes too thick, thin it slightly with a tablespoon or two of reserved pasta water or additional broth.
- Add the cooked sausage and the drained penne to the sauce. Gently toss until the pasta and sausage are evenly coated and heated through.
- Serve immediately, topped with chopped fresh basil. Offer extra grated parmesan at the table for anyone who wants more cheese.
Notes and Variations
- Vegetarian option: Omit the sausage and use vegetable broth instead of chicken broth. The four-cheese tomato sauce stands well on its own over pasta or roasted vegetables.
- Gluten-free: Substitute your favorite gluten-free penne to make this dish gluten-free.
- Spice level: Increase or decrease the crushed red pepper flakes to suit your heat preference. Using spicy Italian sausage will also add more kick.
- Make it lighter: For a lighter version, try reduced-fat cream cheese and reduced-fat cheeses, or reduce the amount of cheese used and add extra herbs for flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if needed to restore creaminess.
Nutrition Facts (per serving)
Serving: 1 of 4 servings
- Calories: 893 kcal
- Carbohydrates: 51 g (17% DV)
- Protein: 33 g (66% DV)
- Fat: 61 g (94% DV)
- Saturated Fat: 27 g (135% DV)
- Cholesterol: 166 mg (55% DV)
- Sodium: 1932 mg (81% DV)
- Potassium: 808 mg (23% DV)
- Fiber: 3 g (12% DV)
- Sugar: 6 g (7% DV)
- Vitamin A: 1365 mg (27% DV)
- Vitamin C: 10.1 mg (12% DV)
- Calcium: 243 mg (24% DV)
- Iron: 3.4 mg (19% DV)
Serve this pasta with a simple green salad and crusty bread to soak up any extra sauce. It’s a great, cheese-forward comfort dish that’s easy to scale up for guests or to adapt to dietary preferences.