If you need a crowd-pleasing, ultra-comforting dish that tastes like something straight from a charming trattoria in Rome, look no further than this Creamy Italian Sausage Sun Dried Tomato Pasta. This recipe is all about silky, cheesy sauce clinging to every bite of pasta, with spicy sausage and sweet-tangy sun-dried tomatoes adding a punch of flavor. In just 30 minutes, you’ll have a restaurant-quality dinner loaded with color, texture, and pure rustic Italian comfort—all whipped up in your own kitchen!
Ingredients You’ll Need
The beauty of this recipe is that it uses familiar pantry staples, each bringing something unique to the table! Every ingredient has a job, from building that gorgeous creamy sauce to adding splashes of color and savory goodness. Here’s why you won’t want to skip a single addition in this Creamy Italian Sausage Sun Dried Tomato Pasta.
- Pasta of choice (12 ounces): Penne or rigatoni work perfectly, their hollow shape catching every delicious drop of sauce.
- Olive oil (1 tablespoon): The foundation for sautéing and flavor-infusing your sausage and aromatics.
- Italian sausage (1 pound, casings removed): Go with mild for comfort or hot for kick—either way, it packs juicy, savory flavor into every bite.
- Garlic (3 cloves, minced): A must-have for that irresistible Italian aroma and punch of flavor.
- Sun-dried tomatoes (½ cup, oil-packed and drained): Sweet, tangy bites that add beautiful color and richness.
- Red pepper flakes (½ teaspoon, optional): For just the right spark of gentle heat—customize to your taste!
- Heavy cream (1 cup): The secret to that lusciously decadent, silky sauce.
- Chicken broth (1 cup): Helps thin and deepen the sauce with savory undertones.
- Parmesan cheese (½ cup, grated): Melts right in for salty, nutty creaminess and a beautiful finish.
- Fresh spinach (2 cups): Wilts down for a burst of color, freshness, and earthy flavor that balances the richness.
- Salt and pepper, to taste: For perfect seasoning and flavor harmony.
- Fresh basil, for garnish: Adds a fragrant herbal finish that takes this dish over the top.
How to Make Creamy Italian Sausage Sun Dried Tomato Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Drop in your favorite pasta (penne and rigatoni truly shine here), and cook until it’s just al dente. Don’t forget to reserve a half cup of that starchy cooking water—it’s your ticket to perfectly saucy pasta later on. Once done, drain and set the pasta aside.
Step 2: Brown the Sausage
In a deep skillet or large sauté pan, warm the olive oil over medium heat. Crumble in the Italian sausage (remove those casings for quick, easy browning). Sauté for 5 to 6 minutes, breaking up the sausage with a spoon, until it’s wonderfully golden and cooked through, with all those tasty edges just starting to crisp.
Step 3: Sauté Garlic and Sun-Dried Tomatoes
To the browned sausage, add your minced garlic, chopped sun-dried tomatoes, and a sprinkle of red pepper flakes if you want a little extra zip. Stir everything together for about a minute until the mixture is deeply fragrant—this is where the magic begins!
Step 4: Make the Creamy Sauce
Pour in the heavy cream and chicken broth, giving the pan a gentle swirl to combine. Bring the mixture to a light simmer, then stir in the grated Parmesan. Watch as the cheese melts in, transforming your sauce into a smooth, glossy coating that’s positively dreamy.
Step 5: Wilt Spinach and Toss Pasta
Add all that fresh, vibrant spinach directly to the skillet, stirring until the leaves wilt and soak up that luxurious sauce. Dump in your drained pasta and gently toss everything together. If the sauce feels too thick, splash in a little reserved pasta water—it works wonders for the perfect creamy consistency.
Step 6: Season and Finish with Basil
Taste your Creamy Italian Sausage Sun Dried Tomato Pasta and season with salt and pepper as needed. Finish by sprinkling with fresh basil. Serve it up while it’s hot and steamy—the aroma will have everyone running to the table!
How to Serve Creamy Italian Sausage Sun Dried Tomato Pasta
Garnishes
A shower of torn basil leaves and an extra dusting of grated Parmesan make each bowl feel extra special. Try adding a light drizzle of good olive oil or freshly cracked black pepper just before serving for that final restaurant-worthy flair!
Side Dishes
This Creamy Italian Sausage Sun Dried Tomato Pasta plays well with a simple green salad, some warm crusty bread, or roasted vegetables. Bright, fresh sides help balance the richness, while bread is perfect for mopping up any saucy leftovers on your plate.
Creative Ways to Present
For a dinner party, pile the pasta high on a large platter, scatter with basil and serve family-style. For an intimate meal, twirl individual servings into neat “nests” and top each one with a basil sprig and sprinkle of sun-dried tomatoes for a striking, Instagram-worthy presentation!
Make Ahead and Storage
Storing Leftovers
Let any leftover pasta cool completely before transferring it to an airtight container. It will stay fresh and tasty in the fridge for up to three days, making it a fantastic lunch or quick dinner for busy weeknights.
Freezing
If you want to freeze your Creamy Italian Sausage Sun Dried Tomato Pasta, portion it into freezer-safe containers. For best quality, thaw and use within one month. Keep in mind the sauce might separate slightly after freezing, but it comes back together beautifully with a gentle reheat.
Reheating
To revive leftover pasta, transfer it to a skillet with a splash of milk or water. Heat gently over medium-low, stirring until warmed through and creamy again. Avoid high heat, which can cause the sauce to break.
FAQs
Can I use a different type Main Course
Absolutely! Feel free to substitute with chicken, turkey, or even plant-based sausage to fit your taste and dietary preferences. Just be sure it’s flavorful, so your Creamy Italian Sausage Sun Dried Tomato Pasta stays robust and delicious.
Is there a lighter version of this recipe?
You can swap the heavy cream for half-and-half or use light cream for a lower-calorie option. The pasta will still be creamy and satisfying, just a bit lighter on richness.
What pasta shapes work best?
Short, sturdy shapes like penne and rigatoni excel here, capturing lots of sauce. But honestly, any pasta will do—shells, fusilli, or even fettuccine if that’s what you have in your pantry.
Can I add more vegetables?
Definitely! Try adding mushrooms, bell peppers, or even arugula for a peppery punch. The recipe is flexible, so tailor it with whatever veggies sound good to you.
Do I have to use sun-dried tomatoes in oil?
Oil-packed sun-dried tomatoes are preferred for their softer, more flavorful results, but you can use dry ones if you rehydrate them in hot water for about 10 minutes before chopping and adding.
Final Thoughts
There’s just something magical about a big skillet of Creamy Italian Sausage Sun Dried Tomato Pasta—warm, inviting, and bursting with flavor! I hope you’re inspired to whip up a batch and experience how easy yet impressive homemade Italian-American pasta can be. Give it a try and let your kitchen be filled with the irresistible aroma of comfort and joy!
Print
Creamy Italian Sausage Sun Dried Tomato Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of creamy Italian sausage and sun-dried tomatoes in this delectable pasta dish. Perfect for a cozy dinner at home!
Ingredients
Pasta:
12 ounces pasta of choice (penne or rigatoni work well)
Italian Sausage Mixture:
1 tablespoon olive oil, 1 pound Italian sausage (mild or hot, casings removed), 3 cloves garlic minced, ½ cup chopped sun-dried tomatoes (oil-packed, drained), ½ teaspoon red pepper flakes (optional)
Sauce:
1 cup heavy cream, 1 cup chicken broth, ½ cup grated Parmesan cheese
Additions:
2 cups fresh spinach, salt to taste, pepper to taste, fresh basil for garnish
Instructions
- Cook Pasta: Boil pasta until al dente. Reserve ½ cup pasta water, then drain.
- Sear Sausage: Cook sausage in olive oil until browned, add garlic, sun-dried tomatoes, and red pepper flakes.
- Make Sauce: Pour in cream and broth, simmer, then add Parmesan until smooth. Add spinach until wilted.
- Combine and Garnish: Toss pasta in sauce, adjust consistency with reserved water, season, and garnish with basil.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Swap spinach for arugula for a peppery twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: about 2 cups
- Calories: 640
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg
