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Penne with Tomato Cream Sauce



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2 pcs. onions, finely chopped
5 cloves of garlic, finely chopped
4 tbsp. oil
100 g canned button mushrooms, sliced
200 g sausage, sliced diagonally
200 g chicken fillet, cut into 1x1 inch pieces
1 liter of tomato sauce
parsley and basil leaves, chopped (optional)
500 ml chicken stock
1 can cream of mushroom soup
1 cup of cream
salt and pepper
mozzarella cheese, grated or sliced thinly, for topping


  1. 1
    Heat oil in a saucepan over medium-high heat. Add onions and cook until translucent, and then the garlic.
  2. 2
    When the garlic is slightly cooked, add the mushrooms and saute until the mushrooms sweat.
  3. 3
    Add the chicken pieces and cooked until they turn white. Then the sausages.
  4. 4
    Add the tomato sauce and chicken stock and simmer for 20 minutes. Add basil and parsley leaves.
  5. 5
    Once the tomato sauce has simmered, add the cream of mushroom soup and cream, stir until well-incorporated. Simmer for 5 minutes.
  6. 6
    Season with salt and pepper.
  7. 7
    Preheat oven to 350F or broil.
  8. 8
    Mix cooked pasta and tomato cream sauce. Pour in a pyrex or foil dish.
  9. 9
    Top with mozzarella cheese.
  10. 10
    Bake or broil for 15-25 minutes.
  11. 11
    Enjoy! :)


You may need to add more tomato sauce and stock to the recipe as cream dries the sauce quickly.

Add more sauce when assembling the pasta. It will dry more when baked.

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preparation methods
cuisines European, Italian
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