Dairy Farmers of Canada

Creamy Penne with Italian Sausage

A creamy toss of penne, sausage and Canadian Parmesan delivers gooey comfort-food vibes in under an hour.

By Carol , Dairy Farmers, Manitoba
  • Prep: 20 minutes
  • Cooking: 35 minutes
  • Total: 55 minutes
Yields 4 to 6 servings
Creamy Penne with Italian Sausage


  • 1 pkg (18 oz/500 g) penne pasta
  • 4 tbsp (60 mL) Canadian butter, divided
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 lb (500 g) fresh Italian sausages (hot or mild), casings removed
  • 1 tbsp (15 mL) dried Italian seasoning
  • 1 ½ cups (375 mL) chicken broth
  • 1 ½ cups (375 mL) Canadian half-and-half (10%) cream
  • ¾ cup (175 mL) freshly grated Canadian Parmesan cheese
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 1 tbsp (15 mL) chopped fresh parsley
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Cook penne according to package directions. Drain and toss with 1 tbsp (15 mL) butter.

In large skillet set over medium heat, melt remaining butter. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until soft and translucent.

Add sausages; cook, stirring occasionally and breaking up sausage with spoon, for 5 to 8 minutes or until starting to brown. Add Italian seasoning and chicken broth. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

Add cream and bring to a simmer, stirring occasionally, for 5 minutes or until blended.

Stir in Parmesan, salt and pepper. Remove from heat; add penne and stir to coat. Garnish with parsley.


For a bolder flavour, swipe the Canadian Parmesan for a smoked Canadian cheese, such as smoked Gouda.