Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage links and cook for 4-5 minutes, breaking them apart with a spoon as they cook, until they lose their pink color and begin to brown. Add the diced onion and continue cooking for another 2-3 minutes until softened. Stir in the freshly minced garlic and cook for 1 minute until fragrant. This browning step develops deep, savory flavors that form the foundation of the dish.

Pour in the chicken broth and add the diced tomatoes with their juices, stirring to combine. Add the red pepper, dried oregano, salt, and black pepper, mixing well to distribute the seasonings evenly throughout the liquid. The broth and tomatoes create the flavorful cooking liquid that will cook the pasta while infusing it with savory depth.

Add the penne pasta directly to the skillet, stirring to ensure it's submerged in the liquid. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes, stirring occasionally. The pasta will absorb the flavors as it cooks, creating a cohesive one-pan dish. I like to stir partway through to prevent sticking and ensure even cooking.

Remove the skillet from heat and pour in the room-temperature cream, stirring gently for 1-2 minutes to fully incorporate it—the slight cooling effect of room-temperature cream prevents the sauce from breaking or curdling. Once the cream is combined, add the shredded Monterey Jack cheese in small handfuls, stirring constantly until it melts completely into a smooth, creamy sauce. The residual heat from the pasta mixture is sufficient to melt the cheese without needing additional heat.

Divide the skillet sausage pasta into serving bowls or plates. Top each portion generously with the sliced green onions for a fresh, bright finish that contrasts beautifully with the rich, creamy pasta.