Sun-Dried Tomato Pasta Sausage (Print)
Savory sausage, sun-dried tomatoes, and creamy sauce combine for a satisfying, flavor-packed pasta with spinach.
# Ingredients:
→ Sauce
01 -
240 ml chicken broth
02 -
240 ml half and half cream
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon hot sauce
05 -
1 teaspoon soy sauce
06 -
0.5 teaspoon dried basil
07 -
0.5 teaspoon dried oregano
08 -
0.5 teaspoon dried parsley
09 -
0.5 teaspoon onion powder
10 -
0.5 teaspoon paprika
11 -
0.25 teaspoon garlic salt
→ Pasta and Main Components
12 -
450 g sweet Italian sausage links (or hot, as preferred)
13 -
1 tablespoon olive oil
14 -
225 g ziti or preferred pasta variety
15 -
120 ml dry white wine
16 -
3 garlic cloves, minced
17 -
45 g unsalted butter
18 -
2 tablespoons tomato paste
19 -
1.5 tablespoons all-purpose flour
20 -
65 g sun-dried tomatoes, drained and sliced
21 -
15 g cream cheese, softened
22 -
75 g grated Parmesan cheese
23 -
3 cups packed fresh spinach
# Steps:
01 -
Combine chicken broth, half and half, Dijon mustard, hot sauce, soy sauce, dried basil, oregano, parsley, onion powder, paprika, and garlic salt in a large measuring jug. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear sausage links on all sides for 10–15 minutes until browned. Lower heat, add 120 ml water or broth, cover, and simmer for 10 more minutes. Uncover and allow most liquid to evaporate. Remove sausages, let rest for 10 minutes, then slice.
03 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
04 -
Add white wine to the skillet used for sausage over medium heat. Scrape up any browned bits with a spatula and simmer until reduced by half, about 4 minutes.
05 -
Add minced garlic to the skillet and sauté for 1 minute. Melt butter, then stir in tomato paste and flour. Cook for 1–2 minutes, stirring constantly. Gradually add the prepared sauce mixture in several splashes, stirring continuously to maintain a smooth texture.
06 -
Add sun-dried tomatoes and bring mixture to a gentle boil, then reduce to a simmer. Add cream cheese and stir until smooth. Gradually mix in Parmesan cheese, constantly stirring until melted. Fold in spinach and cook until wilted.
07 -
Add drained pasta to the sauce and mix until evenly coated. Stir in sliced sausage and heat through. Remove from heat and serve immediately.
# Additional Notes:
01 -
Sausage cooking time may vary by brand; consult packaging, or follow instructions above using broth to steam after searing for optimal flavor.
02 -
Sauvignon Blanc, Pinot Grigio, or Chardonnay are optimal choices for dry white wine; non-alcoholic wine or additional broth is a suitable substitute.
03 -
For best texture and melt, grate Parmesan fresh from the block and use tub-style cream cheese.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently to preserve sauce consistency.