In a large pot, bring water to a boil and add 2 tsp of salt. Cook the penne pasta according to the package instructions until al dente, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.

While the pasta is cooking, heat a large pan over medium-high heat. Add the beef sausage and cook thoroughly, breaking it apart with a spatula. If you’d like to add garlic or chopped green peppers, toss them in with the sausage now for extra flavor.

Before draining the pasta, scoop out about ½ cup of the pasta water and set it aside. Tip: This starchy water helps to thicken the sauce later.

Once the sausage is fully cooked, use a slotted spoon to transfer it to a plate, leaving the drippings in the pan.

Return the hot skillet to the stovetop and pour in the reserved ½ cup of pasta water to deglaze the pan. Scrape up any brown bits from the bottom with a spatula to mix them into the water.

Reduce the heat to medium and add the heavy cream to the pan. If you have any additional ingredients, add them now. Let the sauce simmer for 3-5 minutes, stirring often to prevent burning, until it thickens. Tip: Lower the heat if the sauce is bubbling too vigorously.

Once the sauce has thickened, add the drained pasta to the skillet and stir well to coat the pasta evenly. Finally, add the cooked sausage back into the pan and mix everything together.

Serve immediately and enjoy your delicious creamy pasta!