Description
A creamy and flavorful sun-dried tomato pasta recipe featuring Italian sausage, a rich sauce with sun-dried tomatoes and Parmesan, and fresh spinach. Perfect for a satisfying dinner with a blend of tangy, savory, and slightly spicy flavors.
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
- 1 lb. sweet Italian sausage links (or hot if preferred)
- 1 tablespoon olive oil
- ½ lb. ziti (or pasta of choice)
- ½ cup dry white wine
- 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
- Prepare Sauce Mixture: Combine the chicken broth, half and half, Dijon mustard, hot sauce, soy sauce, basil, oregano, parsley, onion powder, paprika, and garlic salt in a large measuring cup with a spout and set aside. Measure out remaining ingredients before starting.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage links and sear on all sides for 15 minutes until browned, reducing heat if too hot. Reduce heat to simmer, add ½ cup water or chicken broth, cover and cook for 10 minutes. Remove the lid and allow most liquid to evaporate. Turn heat off, remove sausages, let rest for 10 minutes, then slice.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Make the Sauce: In the same skillet used for sausage, add the white wine and turn heat to medium. Scrape and stir the bottom of the skillet to pull up browned bits. Simmer until wine reduces by half, about 4 minutes. Add minced garlic and cook for 1 minute.
- Add Butter, Tomato Paste, and Flour: Melt butter in skillet, then stir in tomato paste and flour. Cook 1 to 2 minutes stirring continuously to form a roux.
- Add Sauce Mixture Gradually: Slowly add the prepared sauce mixture to the skillet in small splashes, stirring continuously to keep sauce thick and smooth.
- Add Sun-Dried Tomatoes and Simmer: Stir in sun-dried tomatoes, bring sauce to a boil, then reduce to simmer.
- Add Cream Cheese and Parmesan: Stir in softened cream cheese until melted and combined. Gradually sprinkle in Parmesan cheese while stirring continuously.
- Add Spinach: Stir in the packed spinach and let it wilt in the sauce.
- Combine Pasta and Sausage: Add the drained pasta to the skillet and stir to coat with sauce. Stir in sliced sausage and heat through briefly. Remove from heat and serve immediately.
Notes
- Sausage: Use any Italian sausage variety; cooking instructions on package may vary. This recipe steams sausages in broth after searing for tenderness.
- Wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay are preferred. Use chicken broth as a non-alcoholic substitute.
- Pasta: Ziti, penne, cavatappi, medium shells, farfalle, or rigatoni work well as alternatives.
- Sun-Dried Tomatoes: Use plain sun-dried tomatoes without herbs for balanced flavor. Canned diced tomatoes or Rotel can be substitutes for a different kick.
- Tomato Paste: Use convenient tube tomato paste for easy measuring and freshness.
- Flavor Enhancers: Hot sauce adds subtle heat, Dijon mustard adds tang, and soy sauce provides umami depth. Worcestershire sauce can replace soy sauce if desired.
- Cheese: Freshly grated Parmesan from a block melts better and tastes best. Philadelphia cream cheese from a tub melts smoother than blocks.
- Storage: Store leftovers airtight in refrigerator up to 3 days or freeze up to 3 months. Reheat gently on low microwave power or using a double boiler to preserve creamy texture.
