Menu Enter a recipe name, ingredient, keyword...

Paprika Penne


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots
  • 1 tablespoon olive oil
  • 1/2 lb. hot Italian sausage, casings removed
  • 1/2 lb. sweet Italian sausage, casings removed
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup chicken broth
  • 1 1/4 cups cream
  • 1/2 lb. penne pasta
  • 1/3 cup scallions, finely chopped
  • 1/4 cup parmesan cheese, freshly grated
  • 1/4 cups diced tomatoes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • more parmesan cheese for serving


Preparation time 30mins
Cooking time 35mins


Step 1

In a large skillet, cook the garlic and the shallots in the oil over med. heat just until the garlic begins to color. Add the sausage and continue over med. heat breaking up sausage. Drain off fat. Stir in the chicken broth and simmer until the liquid is reduced by half. this should take about 5-10 minutes. Stir in the cream and again simmer until mixture is reduced by half. In a large pot of boiling water, boil the penne until it is al dente and drain it, saving about 1/2 cup pasta water. Toss the pasta with the sausage mixture, adding pasta water 1 tbs. at a time if the sauce is too thick. Add tomatoes, spices parmesan and scallions. Add salt and pepper to taste and toss again. Serve with additional parmesan cheese.


You'll also love

Review this recipe

Chicken Penne with Fennel Baked Penne with Roasted Vegetables