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Penne in Spicy Sausage Peanut Cream Sauce

1 Jar Maffé simmer sauce
1 lb penne pasta
2 tbsp butter
2 tbsp canola oil
1 lb chicken Italian sausage links
4 garlic cloves crushed
1-2 tsp cayenne pepper (adjust according to your heat tolerance)
1 cup half and half or heavy cream
½ cup shredded parmesan cheese
¼ cup fresh torn up basil leaves


  1. Cook pasta in salted water until just tender but still has a bite to it - “al dente”. Toss with the butter and set aside.

  2. Heat oil in a large, heavy and deep pan until hot, remove casings from sausage, add to pan and break apart to crumble. Cook until no longer pink. Add garlic and cayenne pepper; cook for an additional 2-3 minutes.

  3. Add jar of Maffé sauce and half and half or heavy cream. Bring to a boil and immediately turn down to a simmer. Simmer covered for 10 minutes.

  4. Turn off heat; add pasta, basil leaves and parmesan cheese and let it cook in the residual heat. Toss everything together. Sprinkle with a little more cheese if desired and serve with salad and garlic bread.