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
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 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
