Cook the Sausage: Heat a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into small crumbles with a spatula. Remove excess grease if necessary.

Sauté the Aromatics: Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until fragrant and softened. Stir in the dried Italian herbs.

Incorporate Liquids and Pasta: Pour in the chicken broth and diced tomatoes (including the liquid). Stir to combine. Bring the mixture to a boil.

Cook the Pasta: Add the penne pasta to the pot. Reduce the heat to medium-low and cover. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Add Cheeses for Creaminess: Lower the heat to its lowest setting. Stir in the shredded mozzarella and grated Parmesan cheese until melted and fully incorporated.

Season to Taste:

Add salt and pepper as needed. Stir thoroughly to ensure even seasoning.

Serve Hot: Dish up the pasta while it’s still hot and gooey. Garnish with extra Parmesan cheese or fresh herbs if desired.