1 pound Italian sausage
1 pound Barilla Penne Pasta
2 cups chicken broth
1 24 oz jar Barilla Tomato Basil Sauce
1 cup milk
1½ cups shredded mozzarella cheese
fresh basil for garnish, optional
Add sausage to a large pan over medium- high heat. Cook, stirring often until browned and crumbly. Add chicken broth, Barilla Tomato Basil Sauce and milk. Stir to combine. Add Barilla Penne and stir. Bring to a boil and cook, stirring often for 6-8 minutes until pasta is al dente.
Remove from heat and stir in cheese until melted. Garnish with fresh basil if desired.