Penne with Creamy Sausage Sauce

Serves 6


3 tbsp. (50 ml) extra-virgin olive oil
3 cloves garlic, minced
1/4 tsp hot red chili flakes (optional)
1 lb (500 g) sweet or hot Italian sausages, removed from casings and crumbled
1 cup (250 ml) whipping cream
1 tsp salt
1/4 tsp (1 ml) freshly ground pepper
1/4 tsp (1 ml) nutmeg
1 lb (500 g) penne
3 tbsp (50 ml) unsalted butter
1/2 cup ( 125 ml) grated Parmesan cheese
2 tbsp (25 ml) chopped parsley or basil


Heat the oil in a large skillet. Add the garlic, red chili flakes and crumbled sausage meat. Cook until all traces of pink disappear, about 5 minutes.

Add the whipping cream, salt, pepper and nutmeg and bring to a boil. Reduce the heat and simmer gently for about 10 minutes or until the cream reduces and the sauce thickens somewhat

Meanwhile, cook the pasta in a large pot of boiling, salted water. Drain the noodles well but do not rinse. Toss the noodles with the sauce, butter, cheese and parsley. Taste and adjust seasons if necessary.