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Pasta with Sun-Dried Tomato Sauce & Sausage

Creamy Pasta with Sun-Dried Tomato Sauce & Sausage Bliss

Delicious creamy pasta combined with sun-dried tomato sauce and sausage, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta Cooked to al dente. Reserve some cooking water to adjust sauce consistency.
For the Sausage
  • 2 links Andouille or Smoked Sausage Sliced. Adds smoky, spicy depth; can substitute with plant-based sausage for a vegetarian option.
For the Sauce
  • 1 tablespoon Olive Oil Used for sautéing and adds flavor; can substitute with vegetable oil.
  • 1 tablespoon Butter Contributes richness; use non-dairy butter for vegan diets.
  • 1 Shallot Finely chopped; can substitute with onion if needed.
  • 2 cloves Garlic Minced; essential for flavor enhancement.
  • 1 tablespoon Flour Thickens the sauce; use gluten-free flour for gluten-sensitive diets.
  • 3/4 cup Chicken Broth Savory base; substitute with vegetable broth for a vegetarian option.
  • 2/3 cup Heavy Cream Provides desired creamy texture; swap with coconut cream for dairy-free.
  • 2 tablespoons Parmesan Cheese Grated; adds salty, nutty flavor; nutritional yeast can be a non-dairy alternative.
For the Flavor
  • 1/3 cup Sun-Dried Tomatoes in Oil Drained; offers tangy sweetness.
  • 1/4 teaspoon Dried Thyme Adds earthy flavor; consider substituting fresh thyme.
  • 1/4 teaspoon Red Pepper Flakes Adds a hint of heat; can omit for milder dishes.
  • Salt Adjust to taste; essential for enhancing overall flavor.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the sliced Andouille sausage and cook for about 4-5 minutes until browned and cooked through. Remove and set aside.
  2. In the same skillet, melt 1 tablespoon of butter. Add the finely chopped shallot and minced garlic, and sauté until fragrant, about 2 minutes.
  3. Sprinkle 1 tablespoon of flour into the skillet, stirring for about 1 minute to form a roux.
  4. Gradually whisk in 3/4 cup of chicken broth and 2/3 cup of heavy cream. Cook for 3-4 minutes until the sauce thickens slightly.
  5. Stir in 2 tablespoons of grated Parmesan cheese, 1/3 cup of drained sun-dried tomatoes, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes.
  6. Toss the cooked pasta into the skillet, ensuring it's evenly coated with sauce. Adjust consistency with reserved pasta cooking water if needed.
  7. Taste and adjust the salt if needed. Serve immediately, garnished with fresh herbs or extra Parmesan.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best results, use high-quality ingredients and adjust the sauce thickness with pasta cooking liquid as needed.

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