~ Sage Sausage Pasta ~

Recipe taken from Amanda's Cookin', posted here in plaintext with original comments in italics and my comments (in red).


- 8 oz penne pasta (I used almost double)
- 12 oz bulk pork sausage (I used a pound)
- 1/2 cup minced shallots (I used the shallots I had left and used green onions for the rest) (any onion should be fine but I recommend something more substantial than green onion)
- 1 tsp minced garlic (or way more LOL)
- 2 14-oz cans diced tomatoes
- 1 tsp dried oregano (I omit the oregano)
1 tsp dried sage (I only had ground sage, so I used about half)
1/8 tsp red pepper flakes (I use powdered red pepper instead of flakes)
1/2 cup heavy cream
freshly shredded Parmesan cheese


1.) Cook the penne according to package directions.

2.) Add the sausage, shallots, and garlic to a large saute pan. (Sorry for so many comments lol. You can cook the sausage first, remove from pan, and cook the onions and garlic in the leftover fat, which is yummier! Then add the sausage back in and continue as normal.)

3.) Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked.

4.) Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.

5.) When the penne is done, drain well, and return to the pasta pan.

6.) Add the tomato sauce and cream.

7.) Stir over low heat for one minute or until warm. Garnish the servings with Parmesan cheese.