Description
This Creamy Italian Sausage Sun Dried Tomato Pasta is a rich and satisfying dish combining hearty Italian sausage with tangy sun-dried tomatoes and fresh spinach, all coated in a luscious Parmesan cream sauce. Perfect for a comforting weeknight dinner, this recipe balances bold flavors and a creamy texture that will delight pasta lovers.
Ingredients
Scale
Primary Ingredients
- 12 ounces pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh basil and extra Parmesan for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside to keep warm.
- Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until fully browned and cooked through.
- Sauté aromatics and tomatoes: Stir in minced garlic, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 to 2 minutes until the garlic is fragrant and the mixture releases its aroma.
- Create the cream sauce: Pour in the heavy cream and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Add cheese and combine: Stir in the grated Parmesan cheese until it melts, creating a creamy sauce coating the sausage and tomatoes.
- Incorporate pasta and spinach: Add the cooked pasta and fresh spinach to the skillet. Toss everything together until the spinach wilts and the pasta is fully coated with the creamy sauce.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve the pasta hot, garnished with fresh basil leaves and additional Parmesan cheese for an extra burst of flavor.
Notes
- For a lighter dish, substitute half-and-half for heavy cream and use turkey sausage instead of pork sausage.
- This pasta pairs wonderfully with garlic bread or a crisp green salad to round out the meal.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- To make this recipe gluten-free, use gluten-free pasta varieties.
