Description
This Creamy Italian Sausage Sun Dried Tomato Pasta is a rich and flavorful dish that combines savory Italian sausage with tangy sun-dried tomatoes simmered in a luscious creamy sauce. Perfect for an easy weeknight dinner, this pasta features tender noodles coated in a cheesy, herb-infused sauce and garnished with fresh basil or parsley for a burst of freshness.
Ingredients
Scale
pasta
- 12 oz pasta (such as penne or rigatoni)
Sauce and Meat
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- salt and black pepper to taste
- chopped fresh basil or parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Set the pasta aside.
- Brown the sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
- Sauté the aromatics: Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and red pepper flakes, and sauté for an additional minute until fragrant.
- Add tomatoes and liquids: Mix in the chopped sun-dried tomatoes, heavy cream, chicken broth, and dried Italian seasoning. Bring the mixture to a simmer and cook for 4 to 5 minutes until the sauce slightly thickens.
- Combine pasta and cheese: Stir in the grated Parmesan cheese and cooked pasta, tossing to thoroughly coat the noodles in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time to loosen it.
- Season and garnish: Taste and season the dish with salt and black pepper as needed. Garnish with freshly chopped basil or parsley before serving hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or kale at the end of cooking for extra greens and nutrition.
- You can use either penne, rigatoni, or any other short pasta shapes that hold sauce well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
