Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package directions (usually 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Brown the sausage

While the pasta cooks, heat 2 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Add the crumbled pork sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a plate using a slotted spoon, leaving rendered fat in the pan (add a splash more oil if pan is dry).

Sauté aromatics and mushrooms

Reduce heat to medium. Add the chopped shallot to the pan and sauté 2–3 minutes until softened. Add the minced garlic and sliced mushrooms and cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 6 minutes.

Deglaze and build sauce

Push the mushroom mixture to the side, add the tomato paste and cook 1 minute to caramelize slightly. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, 3–4 minutes. Add the diced tomatoes (or canned crushed tomatoes) and chicken stock, stir to combine. Return the cooked sausage to the pan.

Simmer

Bring the sauce to a gentle simmer, reduce the heat to low, and simmer uncovered for 8–10 minutes to meld flavors and slightly thicken. Taste and stir in 1 tsp salt and 1/2 tsp pepper (adjust to taste).

Finish with cream and cheese

Stir in the heavy cream, grated cheese (reserve 1/4 cup for serving), and chopped basil and parsley. Simmer 2–3 minutes until the sauce is glossy and slightly thickened. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add the drained penne to the skillet and toss vigorously to coat, cooking together 1–2 minutes so pasta absorbs some sauce. If needed, add additional reserved pasta water by tablespoons to loosen. Adjust seasoning with remaining salt and pepper.

Finishing & Garnish

Turn off the heat and stir in the lemon zest, red pepper flakes, and a tablespoon of olive oil to brighten the sauce. Plate the pasta, sprinkle with the reserved grated cheese, tear fresh basil leaves over the top, and finish with an extra drizzle of olive oil. Serve immediately.