Pork Sausage Penne in a Creamy Sauce

Penne with Italian pork sausage, bell pepper, tomato, Parmesan, and a creamy lemon-finished sauce.

Ingredients

• 6 oz penne pasta
• 9 oz Italian pork sausage
• 1 bell pepper, thinly sliced
• 2 scallions, whites and greens separated and thinly sliced
• ½ cup crushed tomatoes
• 2 tablespoons cream cheese
• 3 tablespoons sour cream
• 3 tablespoons Parmesan cheese, divided
• 1 lemon
• 1 teaspoon chili flakes, optional
• 1 tablespoon butter
• Cooking oil
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Thinly slice the bell pepper and scallions, separating the whites from the greens. Zest and quarter the lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and scallion whites; cook until slightly softened, 3–4 minutes. Season with salt and pepper.
3. Remove the sausage from its casing if necessary. Add it to the pan and cook, breaking it up, until browned and cooked through, 4–6 minutes. Season with salt and pepper and add chili flakes if using. Drain excess grease if needed.
4. Cook the penne until al dente, 9–11 minutes. Reserve ½ cup pasta water, then drain.
5. Add half the crushed tomatoes to the sausage mixture and cook until softened, 1–2 minutes. Reduce the heat to medium-low. Stir in the cream cheese, sour cream, half the Parmesan, ¼ cup reserved pasta water, and butter. Season with salt, pepper, and lemon zest.
6. Add the drained penne and toss to coat, adding more pasta water as needed. Divide between bowls and top with the remaining Parmesan and scallion greens. Serve with lemon wedges and more chili flakes if desired.