Sauté the sausage and onion: Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and diced red onion. Cook for 5-6 minutes until sausage is browned and onion is translucent.

Build the sauce: Add tomato sauce, chicken broth, and sliced jalapeños. Increase heat to bring mixture to a boil.

Cook the pasta: Once boiling, add uncooked penne and stir to submerge. Reduce heat to simmer and cover. Cook for about 10 minutes until pasta is tender.

Incorporate the creaminess: Lower heat and stir in cream cheese. Stir for 2-3 minutes until melted and blended.

Season and serve: Taste and adjust with kosher salt and black pepper. Serve hot, garnished as desired.