Instructions
Step 1: Cook the penne pasta according to package instructions until al dente, then drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat.
Step 3: Add the ground sausage and cook until browned, breaking it apart as it cooks.
Step 4: Stir in the chopped onion and diced bell pepper, cooking until softened.
Step 5: Add the minced garlic and cook for about 1 minute until fragrant.
Step 6: Toss in the cherry tomatoes and cook for 2–3 minutes until slightly softened.
Step 7: Pour in the heavy cream and stir to combine.
Step 8: Add Parmesan cheese, salt, black pepper, Italian seasoning, and chili flakes if using.
Step 9: Add the cooked penne pasta and toss until fully coated in the sauce.
Step 10: 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 in a pan over medium heat with a splash of milk or water to loosen the sauce. Avoid overheating to maintain the creamy texture.
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