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All about those sun-dried tomatoes, this dish brings together a super creamy sauce with layers of tangy flavor, plus hearty sausage and crisp greens tossed in. This one never lasts long at my place. Whether it's just a comfort night for me or I have buddies over, it gets scooped up fast.
I first tossed this together on a chilly night, just wanting something simple and warming. The brightness from those tomatoes hooked me on the spot. This is now my go-to comfort food.
Tasty Ingredients
- Garlic salt: adds salty garlicky goodness Try for one without lots of weird fillers
- Sun-dried tomatoes: pack a flavorful tang Use unseasoned ones for best results
- Cream cheese: melts in smooth and creamy Any good tub kind melts quickly
- Tomato paste: gives deep tomato taste Tubes are handy and keep fresher
- Butter: makes everything richer Go for unsalted for more control
- Onion powder and paprika: bring a mellow kick and some color Use ones that smell fresh and have bright color
- Olive oil: gets sausage brown and toasty Choose a nice extra-virgin bottle
- Chicken broth: makes the sauce delicious Use low sodium if you can
- All purpose flour: thickens things just right Go with your favorite brand
- Soy sauce: adds savory depth Pick one that's brewed naturally
- Dijon mustard: brings a punch of tang French stuff has lots of flavor
- Half and half: brings luscious creaminess Find the freshest you can
- Hot sauce: wakes up all the flavors Just a few shakes does it
- Parmesan cheese: for salty nutty finish Shred it yourself for the best melt
- Fresh garlic: brings loads of flavor Chop it up fresh every time
- Sweet Italian sausage: adds juicy bites and big flavor Buy the kind with a nice snap
- Dry white wine: adds zingy brightness Use what you like to drink or swap with broth
- Dried basil oregano and parsley: kicks up the aroma Be sure your herbs are still fresh not dusty
- Ziti or any chunky pasta shape: holds sauce nicely Bronze-cut pasta gives the best feel
- Fresh spinach: for color and a healthy pop Go for perky green leaves
Simple Steps
- Bring It All Together:
- Now pour your premixed sauce in slow, stir non-stop so the sauce doesn’t go lumpy. Toss in the sun dried tomatoes and let the sauce bubble, then let it mellow down to a light simmer. Mix in the cream cheese until it melts, then sprinkle in Parmesan so it dissolves little by little. Chuck in spinach, let it soften. Finally, scoop in the cooked pasta and those sausage rounds so everything gets warm and cozy together.
- Make the Tomato Cream Sauce:
- Pour your wine into the pan you cooked sausage in. Scrape all those browned tasty bits with a spatula and let the wine cook down by half. These bits are where flavor hides out. Add garlic, fry it for a sec, then stir in the tomato paste, flour, and butter. Keep stirring—you're building your flavor foundation here.
- Boil the Pasta:
- Fill a big pan with salted water, crank up the heat, and cook your pasta until it’s still got a bite. Drain it and set aside so you don’t end up with squishy pasta later on.
- Cook the Sausage:
- Heat up olive oil in a big frying pan on medium-high. Pop in your sausages and brown them all over for about ten to fifteen minutes, turning the heat down if they try to burn. Splash a bit of broth or water, cover, let them steam for ten, then take them out and slice them once they're rested. This pulls max flavor out of the sausages.
- Prep Everything:
- Grab a big measuring cup and whisk together your chicken broth, half and half, Dijon, soy, hot sauce, dried herbs, and other seasonings. Get all the other stuff set out, too. Having everything ready will keep things moving.
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The sun dried tomatoes are the best thing about this meal. That sharp, tangy flavor soaks into every bite. Honestly, I always toss in a few extra just for myself! My folks keep asking for it, so it’s a repeat in our house anytime we want something cozy.
Keeping Leftovers
Pop leftovers in a tightly covered container and stash in the fridge for three days tops. Or freeze for up to three months—no worries, the sauce stays creamy. To reheat, just use low heat in a pan on the stove or zap in the microwave in short bursts. Add a splash of cream or broth if it needs some loosening up.
Swap Ideas
No Italian sausage? Toss in chicken sausage or smoked turkey instead. For a veggie option, skip the sausage—just double the veggies or stir in roasted mushrooms. Want a less bold flavor? Use canned diced tomatoes, or go for fire roasted ones for some smoke.
Serving Ideas
This pasta fills you up totally, but you can throw a crisp green salad with tangy dressing alongside for fresh crunch. Crusty bread is a solid move for dunking up that creamy sauce. Got a crowd? Serve it with roasted veggies or a board of cheeses for a fun dinner night.
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Where It Comes From
Sun dried tomatoes are a longtime staple in Mediterranean and Italian kitchens. Drying tomatoes in the sun goes way back and packs in the flavor naturally. Sausage and tomato sauces are classic in Italian American homes, but giving the sauce a creamy spin makes it feel modern and extra comforting.
Recipe FAQs
- → What type of sausage works best in this dish?
Hot or sweet Italian sausage work really well here. Sear them up, slice after cooking, and you’ll get the most juicy bites.
- → Can I substitute the sun-dried tomatoes?
You can swap in Rotel or a can of diced tomatoes, though the taste and feel won’t be exactly the same.
- → Which pasta shapes hold the sauce well?
Penne, farfalle, medium shells, rigatoni, cavatappi, or ziti are all awesome at catching that creamy sauce.
- → How can I make the sauce extra smooth?
Add your cheese and a bit of cream cheese a little at a time while the sauce is gently bubbling, and keep stirring. That’ll keep it super smooth and stop any clumps.
- → Is wine essential for the sauce?
Nope! Chicken broth is great if you don’t feel like using wine. Wine does give extra flavor though, if you have it.