Description
A creamy and flavorful Sun-Dried Tomato Pasta featuring sweet Italian sausage, spinach, and a rich sauce made with sun-dried tomatoes, cream cheese, and Parmesan. This comforting pasta dish combines tangy, savory, and slightly spicy elements for a satisfying meal perfect for dinner.
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
- 1 tablespoon olive oil
- ½ lb ziti pasta
- ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay recommended)
- 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
- Prep Work: Combine all sauce ingredients in a large measuring cup with a spout and set aside. Measure out and prepare remaining ingredients so they are ready before cooking.
- 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. Reduce heat to simmer, add ½ cup water or chicken broth, cover, and cook for 10 minutes. Remove lid and let remaining liquid evaporate. Turn off heat and let sausage rest for 10 minutes before slicing.
- Prepare the Pasta: Bring a pot of salted water to a boil. Add the ziti pasta and cook until al dente, about 9 minutes. Drain and set aside.
- Make the Sauce: In the same skillet used for sausage, add the white wine and simmer over medium heat for 4 minutes to reduce by half, scraping the pan bottom for flavor. Add garlic and cook for 1 minute. Melt butter and stir in tomato paste and flour, cooking for 1-2 minutes while stirring.
- Add Sauce Mixture: Gradually add the prepared sauce mixture in small splashes, stirring continuously to maintain a thick consistency.
- Add Sun-Dried Tomatoes and Cream Cheese: Stir in sun-dried tomatoes, bring to a boil, then reduce to simmer. Add cream cheese and stir until combined.
- Add Parmesan and Spinach: Sprinkle Parmesan cheese gradually, stirring constantly until melted. Stir in spinach and cook until wilted.
- Combine Pasta and Sausage: Add the drained pasta to the sauce and stir to combine. Add sliced sausage and heat through. Remove from heat and serve immediately.
Notes
- Use your preferred Italian sausage variety; cooking instructions may vary by brand.
- Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay provide the best flavor; non-alcoholic wine or chicken broth can be used as substitutes.
- Pasta options such as ziti, penne, cavatappi, medium shells, farfalle, or rigatoni all work well.
- Choose plain sun-dried tomatoes without herbs for balanced seasoning; canned diced tomatoes or Rotel can add variation.
- Tomato paste tubes make measuring easier and customizable.
- Hot sauce, Dijon mustard, and soy sauce each add specific flavor layers: heat, acidity, and umami respectively.
- Use freshly grated Parmesan from a block for best melting and flavor.
- Philadelphia cream cheese from a tub melts better than block varieties.
- Store leftovers in an airtight container refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently using microwave melt setting or double boiler method for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
