Name: Sun-Dried Tomato Pasta with Sausage Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup chicken broth; 1 cup half and half; 1 teaspoon Dijon mustard; 1 teaspoon hot sauce; 1 teaspoon soy sauce; ½ teaspoon basil; ½ teaspoon oregano; ½ teaspoon parsley; ½ teaspoon onion powder; ½ teaspoon paprika; ¼ teaspoon garlic salt; 1 lb sweet Italian sausage links (or hot if preferred); 1 tablespoon olive oil; ½ lb ziti pasta (or pasta of choice); ½ cup dry white wine; 3 cloves garlic, minced; 3 tablespoons butter; 2 tablespoons tomato paste; 1½ tablespoons flour; ½ cup sun-dried tomatoes, drained and sliced; 1 tablespoon cream cheese, softened; ¾ cup grated Parmesan cheese; 3 cups packed spinach

There’s something about the rich flavors blended with a hint of tanginess that makes this Sun-Dried Tomato Pasta with Sausage Recipe a real standout. It strikes the perfect balance of creamy, savory, and just a little bit spicy, making it a dish you’ll want to come back to again and again.

A close-up view of a metal pan filled with creamy orange sauce-coated rigatoni pasta, mixed with round slices of brown sausage, dark green spinach leaves, and bits of sun-dried tomatoes. The sauce looks smooth and rich, clinging to each pasta piece and meat slice. There is a metal spoon resting inside the pan near the right edge, partly covered with sauce and some pasta. The pan is placed on a white marbled surface, and a white cloth is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe
Top Tip
How to Serve Sun-Dried Tomato Pasta with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sun-Dried Tomato Pasta with Sausage Recipe

Why You'll Love This Recipe

I honestly get so excited every time I make this because it’s one of those dishes that feels special yet comes together relatively easily. The marriage between sun-dried tomatoes and sausage is just kitchen magic, and the creamy sauce wraps everything up so nicely.

Flavor-Packed: The sun-dried tomatoes add a concentrated, slightly sweet tang that elevates the whole dish.
Comfort Food, Elevated: Creamy sauce with spices and herbs makes it feel indulgent without being complicated.
Flexible Ingredients: You can swap pasta types or sausage varieties and still get fantastic results.
Perfect for Weeknights or Company: It’s impressive enough for guests but easy enough for a cozy evening in.

Ingredients & Why They Work

The ingredients here combine in a way that delivers layers of flavor, richness, and texture. Each component plays its part: the sausage lends savoriness, sun-dried tomatoes bring acidity and depth, and the sauce ties everything together with creaminess and herbs. Don't forget to pick quality ingredients—the better the sausage and cheese, the more vibrant your final dish will be.

Flat lay of sweet Italian sausage links with natural browned casing, uncooked ziti pasta tubes arranged neatly, a small white ceramic bowl of bright red sun-dried tomato slices, three whole uncracked brown eggs, a small white ceramic bowl filled with creamy white softened cream cheese, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of vibrant green fresh spinach leaves, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, a small white ceramic bowl holding plump peeled garlic cloves, a small white ceramic bowl containing smooth red tomato paste, a small white ceramic bowl of golden melted butter, a small white ceramic bowl filled with pale yellow Dijon mustard, a small white ceramic bowl of light amber hot sauce, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl holding a light warm beige chicken broth, a small white ceramic bowl with white half and half cream, small white ceramic bowls each with individually measured dried basil, oregano, parsley, onion powder, and paprika powders, a small white ceramic bowl of fine white flour, three whole uncracked white eggs placed deliberately to balance the layout – all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Italian Sausage: Adds meaty, spiced richness; feel free to choose hot if you like a kick.
Sun-Dried Tomatoes: Use plain, unsweetened ones for balanced tang and natural sweetness.
Chicken Broth: Builds savory depth in the sauce; choose low sodium to control saltiness.
Half and Half: Creates creamy texture without being too heavy.
Dijon Mustard: Gives a subtle tang and complexity.
Hot Sauce: Just a touch to brighten and layer flavors.
Soy Sauce: Boosts umami without overpowering.
Garlic and Herbs: Fresh garlic plus basil, oregano, parsley, onion powder, and paprika create a flavorful foundation.
Pasta (Ziti or Choice): Holds the sauce well; sturdy noodles like ziti or penne are ideal.
White Wine: Adds acidity and a slight fruitiness; Sauvignon Blanc or Pinot Grigio work beautifully.
Butter and Tomato Paste: Builds richness and a hint of concentrated tomato flavor.
Cream Cheese: Melts smoothly for creaminess and a slight tang.
Parmesan Cheese: Freshly grated to ensure melt-in-your-mouth texture and savory kick.
Spinach: Adds color, freshness, and nutrition at the end.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Sun-Dried Tomato Pasta with Sausage Recipe depending on what’s in my pantry or mood I’m in. Honestly, it’s surprisingly adaptable, so don’t be shy about making it your own!

Variation: Once, I switched out the sausage for spicy chorizo and swapped the spinach for kale — the dish felt a bit earthier, and the spice added a whole new dimension thanks to the chorizo’s boldness.
Vegetarian version: Try substituting plant-based sausage or hearty mushrooms, and swap chicken broth for vegetable broth for an equally satisfying meal.
Pasta swap: Tube-shaped pasta like rigatoni or penne does a great job holding the sauce, but I’ve even used farfalle with excellent results.
Wine-free adaptation: If you skip the wine, using extra broth and a splash of white vinegar or lemon juice can brighten the sauce nicely.

Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe

A white bowl filled with rigatoni pasta coated in a creamy orange sauce, mixed with several round slices of browned sausage and small pieces of cooked dark green spinach. The rigatoni is thick and tube-shaped, scattered evenly throughout the bowl, with some specks of grated white cheese and bits of chopped parsley on top. The bowl is on a white marbled surface, with a white cloth partially visible in the upper right corner. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Prep for Smooth Sailing

Before cooking, I like to measure out all my sauce ingredients and keep them handy in a large measuring cup. This little step makes adding them smooth and helps avoid scrambling mid-cook. Also, prep your sausage and slice the sun-dried tomatoes ahead of time. Chopping garlic and grating Parmesan in advance sets you up for a stress-free experience.

Step 2: Brown and Simmer the Sausage

Start by heating olive oil in a large skillet over medium-high heat. Add your sausage links and sear them well on all sides — I usually take about 10-15 minutes doing this. It’s worth the wait for that beautiful caramelized crust! Then reduce the heat, add about half a cup of broth or water, cover, and let them simmer gently until cooked through. The trick is to let most liquid evaporate before removing the links, so you get concentrated flavor without sogginess.

Step 3: Cook Pasta Meanwhile

While the sausage is finishing, bring a large pot of salted water to boil and cook your pasta until just al dente. I always drain the pasta and set it aside immediately to prevent overcooking—that way it perfectly soaks up the sauce later.

Step 4: Build the Sauce Foundation

Using the same skillet you cooked the sausage in keeps all that flavor in play. Pour in the white wine and bring to a medium simmer. Use a spatula to scrape up all those tasty browned bits stuck to the pan—that's pure gold for your sauce. Let it reduce by about half (around 4 minutes) to concentrate the flavors.

Step 5: Add Garlic, Butter, Tomato Paste & Flour

After the wine has reduced, toss in minced garlic and cook for a minute until fragrant. Next comes the butter, melted down gently before stirring in tomato paste and flour. Keep stirring for 1-2 minutes—this builds a deliciously thick sauce base and cooks out any raw flour taste.

Step 6: Incorporate Sauce Mixture and Sun-Dried Tomatoes

Pour the pre-mixed sauce blend into the skillet gradually in small splashes, stirring constantly to keep the sauce creamy and smooth without clumps. Then fold in the sun-dried tomatoes and bring everything to a gentle boil before lowering to a simmer. This slow build softens the tomatoes and deepens the flavor.

Step 7: Cream Cheese, Parmesan, and Spinach Finish

Stir in softened cream cheese until fully melted, making the sauce luxuriously creamy. Gradually add Parmesan cheese while stirring to melt it evenly into the sauce—grating fresh Parmesan really makes a difference here. Toss in the spinach and let it wilt gently, adding freshness and color to your bowl.

Step 8: Combine Pasta and Sausage; Serve

Finally, add your drained pasta and stir well to coat every bite in that incredible sauce. Toss in the sliced sausage, warming them through for a minute or two. Remove from heat, plate up, and get ready to enjoy!

Top Tip

Through cooking this Sun-Dried Tomato Pasta with Sausage Recipe numerous times, I’ve picked up a few handy tricks to keep the flavors vibrant and the texture just right. Here are my best tips to help you nail it on the first go:

Sear Sausage Well: Don’t rush this step—browning adds depth and creates those delicious caramelized notes you want.
Reduce Wine Thoroughly: Letting the wine simmer until it’s reduced by half prevents it from tasting too alcoholic or sharp in the sauce.
Add Sauce Ingredients Slowly: When mixing in the sauce blend, pour in small amounts and stir well to keep it smooth and thick.
Use Freshly Grated Parmesan: It melts better and makes your sauce silkier than pre-grated cheeses.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Sun-Dried Tomato Pasta - Serving Suggestion

Garnishes

I love finishing this pasta with a sprinkle of freshly chopped basil or parsley for a pop of green and fresh flavor. A little extra grated Parmesan right on top never hurts either. Sometimes, a pinch of crushed red pepper flakes adds a nice subtle heat if you want to amp up the spice.

Side Dishes

To round out the meal, I usually serve this with a crisp mixed green salad dressed lightly with lemon vinaigrette to counterbalance the richness. Roasted or steamed veggies—like asparagus or broccoli—also pair beautifully. Crusty bread is a no-brainer to sop up every bit of that luscious sauce.

Creative Ways to Present

For entertaining, try serving this pasta in individual mini cast iron skillets or shallow bowls—guests love the personal touch. You can also layer the pasta in a casserole dish, sprinkle with extra cheese, and broil briefly for a bubbly, golden top. It’s a crowd-pleasing upgrade that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I typically cool any leftovers quickly and store them in an airtight container in the fridge. Because of the cream cheese and Parmesan, this pasta keeps really well for up to 3 days without drying out. Just give it a good stir before reheating to redistribute the sauce.

Freezing

Freezing is totally doable with this recipe, but I recommend freezing before adding fresh spinach to keep its texture intact. Portion into freezer-safe containers or bags, and it will keep for up to 3 months. When thawed, you may want to add a splash of broth or cream to refresh the sauce.

Reheating

I usually reheat leftovers gently on the stove over low heat or use the microwave at medium power, stirring occasionally to keep the sauce creamy and prevent separation. Adding a small splash of broth or water as needed helps restore the saucy consistency.

Frequently Asked Questions:

Can I use other types of sausage in this recipe?

Yes! You can swap sweet Italian sausage for hot Italian, chorizo, or even chicken sausage depending on your taste preferences. Just adjust cooking times as needed based on the sausage type and thickness.

What if I don’t have white wine on hand?

No worries at all. You can substitute chicken broth or vegetable broth for the wine, with an optional splash of white wine vinegar or lemon juice to add acidity. This keeps the sauce flavorful but skips the alcohol.

How can I make this recipe vegetarian?

Replace the sausage with plant-based meat alternatives or sautéed mushrooms, and swap chicken broth with vegetable broth. You can also add extra veggies like bell peppers or zucchini to boost the flavor and texture.

Can I use canned tomatoes instead of sun-dried tomatoes?

Absolutely. Canned diced tomatoes or even Rotel (for a spicy kick) can be used as substitutes. Just remember that the texture and flavor will be a bit different — sun-dried tomatoes offer a concentrated sweetness and chewiness that canned tomatoes don’t provide.

Final Thoughts

This Sun-Dried Tomato Pasta with Sausage Recipe has become a go-to comfort favorite for me because it combines ease with unforgettable flavor. When you make it, you’re not just cooking dinner—you’re creating a cozy moment that’s perfect for sharing or even just savoring solo. I can’t wait for you to try it and discover just how delicious weeknight meals can be!