Imagine tender Italian sausage mingling with the rich, tangy burst of sun-dried tomatoes, all cloaked in a creamy, herb-kissed sauce — that’s exactly what you get with this Sun-Dried Tomato Pasta with Sausage Recipe. It’s comfort food elevated, perfect for sharing or savoring any night of the week.

A close-up view of a metal pan filled with creamy orange sauce-coated rigatoni pasta, mixed with round slices of brown sausage, dark green spinach leaves, and bits of sun-dried tomatoes. The sauce looks smooth and rich, clinging to each pasta piece and meat slice. There is a metal spoon resting inside the pan near the right edge, partly covered with sauce and some pasta. The pan is placed on a white marbled surface, and a white cloth is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe
Top Tip
How to Serve Sun-Dried Tomato Pasta with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sun-Dried Tomato Pasta with Sausage Recipe

Why You'll Love This Recipe

What makes this Sun-Dried Tomato Pasta with Sausage Recipe stand out for me is the deep layering of flavors that somehow come together effortlessly. It’s one of those dishes that fills your kitchen with irresistible aromas and actually tastes like you put serious work into it — without hours of fuss.

Bold, savory flavor: The combination of sweet Italian sausage and sun-dried tomatoes creates a perfect flavor punch you won’t forget.
Creamy, yet light sauce: Using half and half with just a touch of cream cheese keeps it rich but not heavy.
Simple ingredient list: You likely have most of these staples in your pantry and fridge, making this easy to whip up anytime.
Customizable and satisfying: Whether you like it spicy or mild, there’s room to personalize without losing what makes the dish special.

Ingredients & Why They Work

Every ingredient in this Sun-Dried Tomato Pasta with Sausage Recipe plays a key role. From the sausage adding hearty protein, to the sun-dried tomatoes’ chewy tang, it all balances beautifully. When I shop, I look for quality Italian sausage and unseasoned sun-dried tomatoes to keep the flavors pure and vibrant.

Flat lay of sweet Italian sausage links with natural browned casing, uncooked ziti pasta tubes arranged neatly, a small white ceramic bowl of bright red sun-dried tomato slices, three whole uncracked brown eggs, a small white ceramic bowl filled with creamy white softened cream cheese, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of vibrant green fresh spinach leaves, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, a small white ceramic bowl holding plump peeled garlic cloves, a small white ceramic bowl containing smooth red tomato paste, a small white ceramic bowl of golden melted butter, a small white ceramic bowl filled with pale yellow Dijon mustard, a small white ceramic bowl of light amber hot sauce, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl holding a light warm beige chicken broth, a small white ceramic bowl with white half and half cream, small white ceramic bowls each with individually measured dried basil, oregano, parsley, onion powder, and paprika powders, a small white ceramic bowl of fine white flour, three whole uncracked white eggs placed deliberately to balance the layout – all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Provides juicy, spiced meatiness — choose sweet or hot depending on your heat preference.
Sun-dried tomatoes: These add intense umami and slight chewiness — avoid varieties already heavily seasoned.
Chicken broth: Adds depth and moisture to the sauce without overpowering it.
Half and half: Keeps the sauce creamy but lighter than heavy cream.
Dijon mustard: A subtle tang that brightens the sauce for balance.
Hot sauce: Elevates the overall flavor without making it spicy if used sparingly.
Soy sauce: Adds a surprising layer of umami richness.
Herbs and spices: Basil, oregano, parsley, onion powder, paprika, and garlic salt all marry the flavors seamlessly.
Dry white wine: Helps deglaze the pan and adds a lovely acidity.
Butter, tomato paste, flour: Together these build the luxurious base of the sauce.
Cream cheese: Softens the sauce for a velvety texture.
Grated Parmesan: Adds salty, nutty depth and helps thicken.
Spinach: Freshens and adds a pop of green.*
Garlic: Classic aromatic that enhances all savory notes.
Ziti (or pasta of choice): Holds the sauce beautifully thanks to its tubular shape.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sun-Dried Tomato Pasta with Sausage Recipe is how easy it is to tweak. I love to experiment with different types of sausage or even swap the spinach for kale when it’s in season. You’ll find it’s forgiving and adapts well to your tastes.

Variation: I often use hot Italian sausage to add a spicy kick; one time I subbed in turkey sausage for a leaner version and was pleasantly surprised at how tasty it still was.
Vegetarian option: Skip the sausage and add extra mushrooms or roasted veggies — the sun-dried tomato sauce shines on its own.
Pasta swaps: Feel free to use penne, rigatoni, or even farfalle depending on what you have — the sauce clings beautifully to them all.
Make it creamier: For an indulgent touch, stir in a splash of heavy cream or a bit more cream cheese.

Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe

A white bowl filled with rigatoni pasta coated in a creamy orange sauce, mixed with several round slices of browned sausage and small pieces of cooked dark green spinach. The rigatoni is thick and tube-shaped, scattered evenly throughout the bowl, with some specks of grated white cheese and bits of chopped parsley on top. The bowl is on a white marbled surface, with a white cloth partially visible in the upper right corner. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Flavor Base

Start by mixing up all your sauce ingredients—including the chicken broth, half and half, Dijon mustard, hot sauce, soy sauce, and herbs—in a large measuring cup with a spout. This makes it super easy to add gradually later, which keeps the sauce silky. While you’re at it, measure out the rest of your ingredients so everything’s ready to go.

Step 2: Sear and Steam the Sausage

Heat a tablespoon of olive oil in a large skillet over medium-high heat, then add your sausage links. Sear them evenly on all sides for about 10-15 minutes until they’re beautifully browned. This step locks in juices and builds those deep, savory flavors. Lower the heat, pour in half a cup of water or broth, cover, and let them steam for 10 minutes to finish cooking through. Be sure to remove the lid and let any excess liquid evaporate before removing the sausages to rest — this concentrates those flavors.

Step 3: Cook Pasta Al Dente

Bring a large pot of salted water to a boil and cook your pasta—ziti works wonderfully here—until just al dente. Fresh pasta cooks faster, so keep an eye on it. Once cooked, drain and set aside, reserving a little pasta water if you like for adjusting sauce consistency later.

Step 4: Build the Sauce

Into that same skillet you cooked the sausage in (bonus points for flavor from those browned bits!), pour the dry white wine and bring it to a medium simmer. Use a spatula to scrape up any browned goodness stuck to the pan — this is flavor gold. Let the wine reduce by half, about 4 minutes, then add minced garlic and cook for another minute to release those aromatics.

Next, melt 3 tablespoons of butter and whisk in tomato paste and flour, cooking for about 1–2 minutes to get rid of that raw flour taste and create a roux. Slowly whisk in your sauce mixture from earlier, splash by splash, ensuring it thickens nicely without clumping. Add sun-dried tomatoes at this point and bring the sauce to a gentle boil before lowering the heat.

Stir in softened cream cheese until melted and smooth, then grate in Parmesan cheese gradually, stirring continuously. Finally, toss in the packed spinach and let it gently wilt in the warm sauce.

Step 5: Combine and Serve

Mix your drained pasta right into the sauce, ensuring every piece is coated. Slice your rested sausage into rounds and stir them into the pot, giving everything a good warm-through before turning off the heat. Serve hot and get ready for compliments!

Top Tip

From my experience making this Sun-Dried Tomato Pasta with Sausage Recipe, attention to layering flavors and managing heat during sausage cooking makes a huge difference. These tips have saved me from dry sausage and bland sauce — and I’m confident they’ll help you too.

Sausage Searing: Don’t rush the browning step — a deep golden crust locks in flavor and gives your sauce those tasty pan drippings.
Deglazing the Pan: Use the wine to carefully scrape up all browned bits; skipping this step means missing out on huge flavor depth.
Gradual Sauce Addition: Adding your sauce liquid slowly while stirring prevents lumps and ensures a silky finish.
Cheese Choice: Freshly grated Parmesan melts better and tastes brighter than pre-grated varieties.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Sun-Dried Tomato Pasta - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of extra Parmesan and a handful of fresh basil or parsley leaves to add brightness and color. For a little pop, cracked black pepper right on top is a simple but elegant touch.

Side Dishes

To round out the meal, I often serve it with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette also works perfectly for mopping up every creamy bit of sauce.

Creative Ways to Present

For a dinner party, I like to serve this in pretty individual bowls topped with a twist of fresh herbs and a drizzle of good olive oil. You can even bake it with some extra cheese on top for a gratin-style finish that everyone will swoon over.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. I always make sure the dish cools completely before putting it away so it stays fresh and doesn’t get watery.

Freezing

This recipe freezes quite well. Portion it into freezer-safe containers and it should last up to 3 months. Just thaw overnight in the fridge before reheating. I recommend freezing without the fresh spinach and adding it fresh when reheating to keep the texture vibrant.

Reheating

To reheat, I usually warm it gently on the stove over low heat with a splash of broth or water to loosen the sauce, stirring frequently to prevent sticking. The microwave ‘melt’ setting works well too but go slow to keep that creamy texture perfect.

Frequently Asked Questions:

Can I use a different type of sausage?

Absolutely! Sweet or hot Italian sausage are ideal, but you can substitute with turkey sausage or even chorizo for a different flavor profile. Just adjust cooking times accordingly.

What if I don’t have white wine?

No worries! You can swap white wine for extra chicken broth or a mix of broth and a splash of lemon juice for acidity. Non-alcoholic wines also work nicely.

Can I make this recipe vegetarian?

Definitely. Omit the sausage and add hearty mushrooms, roasted vegetables, or extra sun-dried tomatoes to maintain richness and texture in the sauce.

What pasta works best in this recipe?

Ziti is classic, but penne, rigatoni, farfalle, or medium shells all capture the sauce beautifully. Choose your favorite or what you have on hand!

Final Thoughts

This Sun-Dried Tomato Pasta with Sausage Recipe holds a special spot in my kitchen roster because it combines rich, comforting flavors with surprisingly simple steps. It always feels like a treat without stress, which is why I keep coming back to it whether for weeknights or casual gatherings. I’m excited for you to give it a try — sharing this deliciousness with friends and family is truly my favorite part.