Sun-Dried Tomato Pasta

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.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 633kcal

Author: Stephanie

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 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/sliced
1 tablespoon cream cheese softened
¾ cup grated Parmesan cheese
3 cups packed spinach

US Customary - Metric

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