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–+ servings
Creamy Million Dollar Penne topped with homemade Italian sausage meat sauce, Parmesan cheese, garlic bread, and wedge salad.
Reynaldo’s Cocina 📍

Million Dollar Penne

Creamy penne pasta coated in a homemade Alfredo-style béchamel loaded with Parmesan, Gruyère, mozzarella, and cream cheese, then topped with a rich Italian sausage meat sauce made with caramelized onions, garlic, tomato paste, and marinara sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Penne Pasta
  • 1 lb penne pasta
  • 1 tbsp kosher salt for pasta water
Italian Sausage Meat Sauce
  • 1 lb mild Italian sausage
  • 1 lb hot Italian sausage
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 jar Yo Mama's Marinara Sauce
  • 1 tsp Cavender's Greek Seasoning
Alfredo Style Béchamel
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups heavy cream
  • 8 oz whipped cream cheese
  • 1 cup grated Parmesan cheese
  • 1 cup Gruyère cheese shredded
  • 1 cup mozzarella cheese shredded
  • 4 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • ½ tsp black pepper
Finish
  • ½ cup shredded Parmesan cheese
  • ¼ cup shaved Parmesan cheese
  • Fresh parsley chopped
Serve With
  • Garlic bread
  • Wedge salad

Equipment

  • Large pot
  • Large skillet
  • - Medium saucepan
  • Wooden spoon
  • Whisk
  • Cutting board
  • - Chef knife
  • Measuring cups
  • Measuring spoons
  • Colander

Method

Step 1 — Cook the pasta.
  1. Bring a large pot of salted water to a boil.
  2. Cook penne according to package directions until al dente.
  3. Drain and set aside.
Step 2 — Build the meat sauce.
  1. Heat a large skillet over medium heat.
  2. Add diced onion.
  3. Cook slowly until softened and caramelized.
  4. Add garlic.
  5. Cook 30 seconds.
Step 3 — Brown the sausage.
  1. Add:
  2. Mild Italian sausage
  3. Hot Italian sausage
  4. Break apart while cooking.
  5. Cook until browned.
  6. Drain excess grease if needed.
Step 4 — Finish meat sauce.
  1. Add:
  2. Tomato paste
  3. Cavender's Greek Seasoning
  4. Cook 1 minute.
  5. Add marinara sauce.
  6. Stir thoroughly.
  7. Simmer 10–15 minutes.
  8. Reduce heat and keep warm.
Step 5 — Build the Alfredo-style béchamel.
  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour.
  3. Cook 1 minute.
Step 6 — Add cream.
  1. Slowly whisk in heavy cream.
  2. Continue whisking until smooth.
  3. Add:
  4. Whipped cream cheese
  5. Parmesan cheese
  6. Gruyère cheese
  7. Mozzarella cheese
  8. Garlic
  9. Black pepper
  10. Whisk until smooth and creamy.
Step 7 — Finish sauce.
  1. Stir in fresh parsley.
  2. Reduce heat to low.
Step 8 — Combine.
  1. Add cooked penne to the cheese sauce.
  2. Toss until evenly coated.
Step 9 — Plate.
  1. Spoon creamy penne into serving bowls.
  2. Top with Italian sausage meat sauce.
  3. Finish with:
  4. Shredded Parmesan
  5. Shaved Parmesan
  6. Fresh parsley
Step 10 — Serve.
  1. Serve immediately with garlic bread and wedge salad.

Notes

• Caramelizing the onions creates extra depth and natural sweetness in the meat sauce.
• Combining mild and hot Italian sausage creates balanced flavor without overwhelming heat.
• Gruyère adds richness and depth that helps separate this dish from traditional Alfredo pasta.
• Fresh Parmesan and shaved Parmesan provide the best texture and finish.
• Allow the pasta to rest 2–3 minutes before serving so the sauce settles and clings to the penne.
• This recipe reheats exceptionally well and makes excellent leftovers.
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