This Sun-Dried Tomato Pasta recipe has a flavorful tomato cream sauce with juicy bites of sausage and vibrant sun-dried tomatoes and fresh spinach. It’s a gourmet style dinner that’s easy to make at home.

Sun-Dried Tomato Pasta in a skillet with sauce and spinach.

Sun-Dried Tomato Pasta

You just can’t beat the combination of mouth-watering flavors in this Sun-Dried Tomato Pasta! Every bite is infused with savory flavor from the sausage that’s tossed with pasta and smothered in the most incredible tomato cream sauce with vibrant bites of sun-dried tomatoes. Fresh spinach adds the best pop of color and earthy undertones.

This flavor profile might just leave your head spinning! Be sure to check out my pro tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Brown the sausage on all sides, then steam in water or chicken broth. Set aside. Deglaze the skillet with white wine and reduce by half. 

A plate of sausage links next to a skillet being deglazed with white wine.

Add garlic, butter, flour, and tomato paste. Add the sauce mixture in small splashes, stirring continuously. Add the sun-dried tomatoes and bring to a boil, then reduce to a simmer. Stir in the cream cheese, Parmesan cheese, and spinach.

Adding sauce to a roux in a skillet to make a creamy Sun-Dried tomato sauce.

Add the pasta and the cooked/sliced sausage and stir to combine and heat through. Serve!

Adding pasta and sausage to a skillet with Sun-Dried tomato sauce and combining.

Pro Tips

  • Sausage: I use Bianco and Son’s Sweet Italian Sausage, but any variety may be used. Refer to the package to verify the cooking instructions, this recipe outlines how my package indicates to cook it, except I steam it in broth instead of water after searing.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Pasta: A variety of pasta options work well here, including ziti, penne, cavatappi, medium shells, farfalle, and rigatoni.
  • Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
  • Canned diced tomatoes can be used instead of sundried; Rotel tomatoes can also be used for a little kick!
  • I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Flavor Enhancers: You can’t taste these sauce ingredients outright – Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

A bowl filled with Sundried Tomato Pasta with slices of sausage and a tomato cream sauce.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pasta Strainer– This is the one I have.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Sun-Dried Tomato Pasta in a skillet with a creamy tomato sauce, spinach, and sausage.

Sun-Dried Tomato Pasta

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
5 from 2 ratings
Servings: 6 people
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This Sun-Dried Tomato Pasta recipe has a flavorful tomato cream sauce with juicy bites of sausage and vibrant sun-dried tomatoes and fresh spinach.

Ingredients

US Customary - Metric

Sauce

  • 1 cup chicken broth
  • 1 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: basil, oregano, parsley, onion powder, paprika
  • ¼ teaspoon garlic salt

Pasta

  • 1 lb. sweet Italian sausage links, or hot if preferred
  • 1 tablespoon olive oil
  • ½ lb. ziti, or your pasta of choice
  • ½ cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons tomato paste
  • 1½ tablespoons flour
  • ½ cup sun-dried tomatoes, drained
  • 1 tablespoon cream cheese, softened
  • ¾ cup grated Parmesan cheese
  • 3 cups packed spinach

Instructions

Prep Work

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Note: Refer to sausage package for cooking instructions as brands can vary. Otherwise, use the instructions below.

Cook the Sausage

  • Heat olive oil in a large skillet over medium-high heat. Add the sausage links and sear on all sides for 10-15 minutes, until brown on all sides. (Reduce heat if the skillet gets too hot.)
  • Reduce heat to a simmer and add ½ cup water (or chicken broth) to the skillet. Cover and cook for 10 more minutes. Lift the lid and allow most of the remaining liquid to evaporate. Turn the heat off. Remove and let rest for 10 minutes, then cut into slices.

Prepare the Pasta

  • Begin boiling a pot of salted water for the pasta while you proceed with the following steps for the sauce. Once a boil is reached, cook the pasta to al dente. Drain once cooked.

Make the Sauce

  • Add the wine to the same skillet used to cook the sausage and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
  • Add the garlic and cook for 1 more minute. Melt the butter and add the tomato paste and the flour. Cook for 1-2 minutes, stirring continuously.
  • Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce.
  • Add the sun-dried tomatoes. Bring to a boil, then reduce to a simmer.
  • Add the cream cheese and stir to combine. Gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the spinach and let it wilt.
  • Add the drained pasta and stir to combine. Stir in the sausage and let it heat through. Remove from heat and serve!

Notes

Pro Tips:
  • Sausage: I use Bianco and Son's Sweet Italian Sausage, but any variety may be used. Refer to the package to verify the cooking instructions, this recipe outlines how my package indicates to cook it, except I steam it in broth instead of water after searing.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Pasta: A variety of pasta options work well here, including ziti, penne, cavatappi, medium shells, farfalle, and rigatoni.
  • Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
  • Canned diced tomatoes can be used instead of sundried; Rotel tomatoes can also be used for a little kick!
  • I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Flavor Enhancers: You can't taste these sauce ingredients outright - Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 633kcal, Carbohydrates: 42g, Protein: 24g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 96mg, Sodium: 1226mg, Potassium: 844mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1971IU, Vitamin C: 12mg, Calcium: 213mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie