Instructions
Step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside. /n
Step 2 In a large skillet, heat olive oil over medium heat and cook the sausage, breaking it apart, until browned and fully cooked. /n
Step 3 Add minced garlic and cook for 30 seconds until fragrant. /n
Step 4 Stir in marinara sauce, Italian seasoning, paprika, salt, black pepper, and red pepper flakes, then let simmer for 5 minutes. /n
Step 5 Reduce heat to low and pour in heavy cream and milk, stirring until combined. /n
Step 6 Add mozzarella and Parmesan cheese, stirring until melted and the sauce is smooth and creamy. /n
Step 7 Add the cooked penne and toss until fully coated in the sauce. /n
Step 8 Cook for another 2–3 minutes until heated through and slightly thickened. /n
Step 9 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream to maintain the sauce’s creaminess. Microwave in short intervals if needed, stirring between each to prevent separation. This dish can also be frozen for up to 2 months, though the texture may slightly change.
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