2 oz. sun-dried tomatoes, julienned and dry packed
8 oz. penne
2 c. low-sodium chicken broth
3/4 c. half-and-half
1/2 c. Grated Gruyère
2 tbsp. Freshly Chopped Parsley
Slice sausage into 1/4″ thick rounds, then set aside. In a deep, 12″ skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.
1/2 c. freshly grated Parmesan, plus more for serving
Fresh thyme or parsley, for serving
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.
3 tablespoons (45ml) extra-virgin olive oil, plus more as desired
1 medium clove garlic, crushed
1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand (see note
2 ounces (60g) finely grated Parmesan cheese, plus more for serving
Small handful minced flat-leaf parsley leaves
In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends.
Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Add tomatoes, stir to combine, and bring to a bare simmer. When pasta is ready, transfer it to sauce using a strainer or slotted spoon. (Alternatively, drain pasta through a colander, reserving 1 cup of cooking water. Add drained pasta to sauce.)
Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.)
Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.