Pink Sauce with Sausage and Pine Nuts Over Penne
Elevate your pasta night with this rich and creamy Pink Sauce with Sausage and Pine Nuts Over Penne. This crowd-pleasing dish features al dente penne pasta tossed in a luxurious pink sauce made by blending tangy crushed tomatoes with velvety heavy cream and Parmesan cheese. Savory Italian sausage adds a hearty depth of flavor, while toasted pine nuts provide a delightful crunch and nutty aroma to every bite. Finished with fresh basil and a hint of optional red pepper flakes for a subtle kick, this recipe strikes the perfect balance of comfort and sophistication. Ideal for weeknights yet elegant enough for entertaining, this 40-minute recipe will have everyone at the table reaching for seconds.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 8 oz Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 oz crushed tomatoes (canned)
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 oz pine nuts
- 2 tbsp basil leaves, chopped (plus extra for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Lower the heat to medium-low and pour in the crushed tomatoes. Simmer for 5 minutes to slightly thicken the sauce.
Stir in the heavy cream, mixing until the sauce turns a vibrant pink color. Add the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is fully melted and the sauce is smooth.
Return the cooked sausage to the pan and stir to combine. Add the cooked penne to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
In a small dry skillet, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring constantly, until golden brown and fragrant. Be careful not to burn them.
Stir the chopped basil into the pasta and sauce mixture. Plate the pasta, then sprinkle with toasted pine nuts and garnish with additional chopped basil, if desired.
Serve immediately and enjoy your Pink Sauce with Sausage and Pine Nuts Over Penne.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 20.6 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
