This might be the easiest way to turn simple ingredients into a flavorful, comforting meal you’ll want on repeat. The magic of this Sun-Dried Tomato Sausage Pasta Recipe lies in its rich sauce balanced with a touch of tang from the tomatoes and the hearty punch of Italian sausage. Let’s dive in!
Jump to:
Why You'll Love This Recipe
I’ve made this Sun-Dried Tomato Sausage Pasta Recipe countless times, especially on busy weeknights. It’s a perfect balance of savory, creamy, and slightly tangy flavors that just hits the spot every time. Plus, it’s straightforward enough for even kitchen newbies to make with confidence.
- Flavor Explosion: The combination of sun-dried tomatoes, Italian sausage, and Parmesan creates a sauce that’s deeply flavorful without being overwhelming.
- Easy to Make: Despite its gourmet taste, it comes together quickly with mostly one-pan cooking—a total win when you want great taste without extra work.
- Versatile Pasta Options: You aren’t stuck with just ziti; switching up pasta shapes keeps the dish interesting every time you make it.
- Comfort Food with a Twist: Creamy, cheesy, and savory, but with a fresh hint from the spinach and brightness from tangy sun-dried tomatoes.
Ingredients & Why They Work
This Sun-Dried Tomato Sausage Pasta Recipe pulls together ingredients that each play a unique role in building flavor and texture. I love that even the savory seasoning elements like the Dijon mustard and hot sauce quietly elevate the sauce’s depth without being spicy or harsh.
- Chicken Broth: Provides a subtle savory base that enriches the sauce without overpowering.
- Half and Half: Adds creaminess that keeps the sauce silky and indulgent.
- Dijon Mustard: A sneaky tang that brightens flavors and balances the richness.
- Hot Sauce: Just a touch to deepen flavors; it doesn’t make the dish spicy but complements the sausage.
- Soy Sauce: Adds subtle umami, boosting savoriness discreetly.
- Italian Sausage: The star protein! Its spices add warmth and flavor; choose sweet or hot depending on your preference.
- Olive Oil: For searing sausage and building flavor in the pan.
- Ziti Pasta: Perfect shape to hold sauce; feel free to swap for penne or rigatoni.
- Dry White Wine: Adds acidity and depth—don’t skip if you can, but chicken broth works too!
- Garlic: Aromatic foundation that lifts every bite.
- Butter: Helps create a luscious, smooth sauce texture.
- Tomato Paste: Concentrated tomato flavor that ties the sauce together.
- Flour: Thickens the sauce just right, making it cling beautifully to the pasta.
- Sun-Dried Tomatoes: Intense, sweet-tart tomato flavor that makes this recipe stand out.
- Cream Cheese: Gives the sauce body and a subtle tang, plus makes it ultra-creamy.
- Parmesan Cheese: Grated fresh, it melts perfectly and adds that nutty, salty finish.
- Spinach: Adds freshness and color—plus a little green goodness in each bite.
Make It Your Way
I like to tweak this Sun-Dried Tomato Sausage Pasta Recipe based on what’s in my fridge or my mood. Adding extra garlic or swapping fresh herbs can personalize it without losing that signature flavor.
- Variation: I’ve tried swapping spinach for kale or arugula for a peppery bite; both work wonderfully. If you want a little extra heat, add red pepper flakes when cooking the sausage.
- Make it Vegetarian: For a meatless version, skip the sausage and use sautéed mushrooms or smoked tofu; increase seasoning and umami elements to compensate.
- Gluten-Free: Simply swap your pasta for a gluten-free version. The sauce is naturally gluten-free if you use a cornstarch substitute instead of flour.
- Seasonal Additions: Try adding roasted red peppers or artichoke hearts for seasonal twists.
Step-by-Step: How I Make Sun-Dried Tomato Sausage Pasta Recipe
Step 1: Prep Your Ingredients and Sauce
Start by combining all your sauce ingredients—chicken broth, half and half, Dijon, hot sauce, soy sauce, and spices—in a large measuring cup with a spout. This makes it super easy to add little by little later without over-pouring. Measure out your other ingredients too, like minced garlic and cheese, so everything’s within arm’s reach when you cook. I find mise en place cuts down on stress and speeds things up!
Step 2: Sear and Simmer the Sausage
Heat olive oil in a large skillet over medium-high heat and add your sausage links. Sear them, turning often so all sides get a beautiful brown crust—this caramelization adds serious flavor. It usually takes about 10-15 minutes. If your pan starts smoking or the oil looks burnt, just turn the heat down a little. Then reduce heat to a simmer and add half a cup of water or broth. Cover and let those sausages steam for 10 minutes so they cook through and stay juicy. When done, lift the lid, let the liquid mostly evaporate, then remove the sausages and let them rest before slicing.
Step 3: Boil Your Pasta
While your sausages cook, put a large pot of salted water on to boil—you want it salty like the sea to flavor your pasta nicely. Once boiling, add your pasta and cook until al dente, usually a minute less than package instructions. Drain and set aside; don’t rinse. Keeping that starch on the pasta helps the sauce stick better later.
Step 4: Build the Flavorful Sauce
Back in your sausage pan (no need to wash!), pour in the white wine and set to medium heat. Use a silicone spatula to scrape up any tasty browned bits stuck to the pan—that’s concentrated flavor you don't want to miss. Let the wine reduce by half; this step is a game changer for a deep, rich taste. Add garlic and cook for one minute. Melt butter, stir in tomato paste and flour, cooking them together for a minute or two; this step thickens the sauce and removes any raw flour taste.
Now start adding the pre-mixed sauce ingredients slowly, stirring constantly. Pouring it gradually is key because it helps maintain the sauce’s silky thickness without becoming too runny. Toss in your sun-dried tomatoes and bring everything to a boil before lowering to a simmer.
Lastly, stir in cream cheese until smooth, then gradually add the grated Parmesan while stirring. When the cheese is melted and the sauce coats the pan nicely, add your spinach and let it wilt for a minute.
Step 5: Combine and Serve
Toss the drained pasta into your sauce, giving it a good stir to coat every piece. Add the sliced sausage back into the skillet, gently fold it in, and let it warm through a minute or two. That’s it—you’re ready to serve!
Top Tip
Over the years, I’ve learned a few tricks to nail this recipe every time and get the best flavor and texture:
- Don’t Skip the Sear: Browning the sausage in a hot pan creates those rich, caramelized flavors that make this dish stand out.
- Gradual Sauce Mixing: Adding your sauce liquids bit by bit while stirring prevents it from thinning out too much and guarantees a creamy consistency.
- Use Freshly Grated Parmesan: Pre-grated won't melt smoothly and can make the sauce grainy, so grate a block if you have time.
- Let Sausage Rest: Resting helps keep the juices locked in—don’t slice too early or you’ll lose moisture and flavor.
How to Serve Sun-Dried Tomato Sausage Pasta Recipe
Garnishes
I usually finish this dish with a sprinkle of extra Parmesan and a handful of chopped fresh basil or parsley for freshness and color. Sometimes, a drizzle of good olive oil right before serving adds a silky finish. Cracked black pepper on top just takes it over the edge.
Side Dishes
Simple is best here—garlicky roasted asparagus or a crisp green salad with lemon vinaigrette balance out the richness beautifully. Crusty bread to soak up the sauce is a must in my house.
Creative Ways to Present
For dinner parties, I like serving this pasta in individual shallow bowls and topping each with microgreens and a lemon twist. It instantly feels elevated! You can also bake it in a casserole dish topped with mozzarella for a bubbly, golden crust variation that everyone digs.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and refrigerate—they keep well for up to 3 days. The flavors even meld a bit more, which is always a nice bonus in my book.
Freezing
I’ve frozen this pasta recipe successfully—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The sauce holds up really well, especially if you add the spinach fresh when reheating instead of before freezing.
Reheating
I gently reheat leftovers on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce as needed. Microwave ‘melt’ settings or 50% power work well too if you’re short on time. Stir often to keep the sauce smooth and creamy.
Frequently Asked Questions:
Absolutely! Turkey or chicken sausage will lighten up the dish and still taste delicious. Just be mindful that these sausages tend to be leaner, so watch for drying out and consider adding a bit more olive oil during cooking.
No worries! You can replace white wine with extra chicken broth or even a splash of apple cider vinegar mixed with broth to add acidity and flavor depth. The wine mainly adds brightness, so don’t skip the step; just swap smartly.
Yes, to make it dairy-free, substitute the half and half with full-fat coconut milk or a creamy nut milk. Use dairy-free cream cheese and omit the Parmesan or use a plant-based alternative. The sauce won’t be quite the same creaminess but still tasty and satisfying.
The best way is to start tasting your pasta a minute or two before the package says it’s done. It should be cooked through but still have a slight firmness when you bite it—soft but with a gentle bite, not mushy. You want it to hold up when tossed in the sauce.
Final Thoughts
This Sun-Dried Tomato Sausage Pasta Recipe has truly become one of my go-to dishes when I crave big flavor without fuss. Its layers of taste—from the tangy sun-dried tomatoes and cozy cream sauce to the hearty sausage—make it feel like a special treat any night of the week. I’m confident you’ll love making this in your kitchen and sharing it with friends or family. Give it a try, and don’t forget to make it your own with the variations I shared!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Sun-Dried Tomato Pasta combines sweet Italian sausage with a creamy, flavorful sauce enriched by sun-dried tomatoes, Parmesan, and spinach. It's a comforting and savory dish perfect for a hearty dinner, blending robust Italian flavors with a smooth texture.
Ingredients
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 pound sweet Italian sausage links (or hot if preferred)
- 1 tablespoon olive oil
- ½ pound ziti pasta (or your choice)
- ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay recommended)
- 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.
- 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 to a simmer, add ½ cup chicken broth or water, cover, and cook for 10 minutes. Remove lid and let most liquid evaporate. Turn off heat, let sausage rest for 10 minutes, then slice.
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
- Make the Sauce: Add white wine to the same skillet used for sausage over medium heat. Use a silicone spatula to scrape up browned bits and simmer until wine is reduced by half, about 4 minutes. Add minced garlic and cook another minute. Melt butter in skillet, then stir in tomato paste and flour. Cook for 1-2 minutes, stirring constantly.
- Add Sauce Mixture: Gradually add the prepared sauce mixture in small splashes to the skillet, stirring continuously to keep sauce thick. Add sun-dried tomatoes, bring sauce to a boil, then reduce heat to simmer.
- Add Cheeses and Spinach: Stir in cream cheese until melted and well combined. Slowly add Parmesan cheese, stirring to melt and incorporate. Add spinach and stir until wilted.
- Combine Pasta and Sausage: Add drained pasta and sliced sausage to the skillet and gently mix until well combined and heated through. Remove from heat and serve immediately.
Notes
- Use any Italian sausage variety, adjusting cooking as needed per package instructions.
- Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best; non-alcoholic wine or chicken broth can substitute if needed.
- Various pasta shapes such as penne, rigatoni, farfalle, or cavatappi can be substituted for ziti.
- Use plain sun-dried tomatoes to avoid overpowering herb flavors; canned diced tomatoes or Rotel can add variation and spice.
- Tomato paste tubes like Mutti are convenient for measuring custom amounts accurately.
- Hot sauce and Dijon add depth and balance tang and heat; soy sauce provides umami, but Worcestershire sauce is a good alternative.
- Freshly grated Parmesan cheese from a block melts best and enhances flavor.
- Philadelphia cream cheese from a tub melts smoother than block cream cheese.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat gently using the microwave at low power or a double boiler for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
Leave a Reply