Description
A rich and flavorful sun-dried tomato pasta featuring sweet Italian sausage, a creamy tomato sauce with sun-dried tomatoes and spinach, paired perfectly with your favorite pasta for a satisfying and comforting meal.
Ingredients
Scale
Sauce
- 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
Pasta & Sausage
- 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
Instructions
- Prep Work: Combine all sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before starting cooking to ensure smooth preparation.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add sausage links and sear on all sides for 10-15 minutes until evenly browned. Reduce heat if skillet overheats to prevent burning.
- Simmer Sausage: Lower heat to a simmer and add ½ cup water or chicken broth. Cover and cook for 10 minutes to thoroughly cook. Remove lid and let most liquid evaporate. Turn off heat, let sausages rest for 10 minutes, then slice.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain pasta once done and set aside.
- Deglaze Skillet: Pour white wine into the skillet used for sausage over medium heat. Use a silicone spatula to scrape up browned bits from the pan bottom, simmer until wine reduces by half, approximately 4 minutes.
- Sauté Garlic: Add minced garlic to the skillet and cook for 1 minute until fragrant without browning.
- Make Roux Base: Melt butter, then stir in tomato paste and flour. Cook for 1-2 minutes while stirring constantly to combine and remove raw flour taste.
- Add Sauce Mixture: Gradually add the prepared sauce mixture from the measuring cup in small splashes, stirring continuously to maintain a thick, smooth sauce.
- Add Sun-Dried Tomatoes and Simmer: Stir in sun-dried tomatoes. Bring the sauce to a boil, then reduce heat to a gentle simmer.
- Incorporate Cream Cheese and Parmesan: Stir softened cream cheese into the sauce until smooth. Gradually add Parmesan cheese, stirring constantly to fully melt and blend.
- Add Spinach: Fold in the packed spinach and cook until wilted, about 2-3 minutes.
- Combine Pasta and Sausage: Add drained pasta and sausage slices to the sauce. Stir gently to combine and heat through, then remove from heat.
- Serve: Plate the sun-dried tomato pasta immediately while warm for best flavor and texture.
Notes
- Use any variety of Italian sausage you prefer; cooking times may vary—follow package instructions if different.
- Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best; non-alcoholic wines or chicken broth can substitute if needed.
- Try different pasta shapes such as penne, cavatappi, farfalle, rigatoni, or medium shells for variety.
- Choose plain sun-dried tomatoes to avoid conflicting seasonings; canned diced tomatoes or Rotel can add a kick if desired.
- Use tube tomato paste for easy measurement and mixing.
- Hot sauce adds subtle heat and depth; Dijon mustard adds acidity, and soy sauce boosts umami flavor. Worcestershire sauce is a possible alternative to soy sauce.
- Grate Parmesan fresh from the block for best melting and flavor.
- Philadelphia cream cheese from a tub melts more smoothly than block varieties.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- Reheat using the microwave on low power or a double boiler for creamy sauce preservation.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
