Tomato Sausage Pasta (Print Version)
Sausage, sun-dried tomatoes, and a smooth, creamy sauce come together with spinach in this super tasty pasta.
# Ingredients:
→ Sauce
01 -
0.25 teaspoon garlic salt
02 -
0.5 teaspoon paprika
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon dried parsley
05 -
0.5 teaspoon dried oregano
06 -
0.5 teaspoon dried basil
07 -
1 teaspoon soy sauce
08 -
1 teaspoon hot sauce
09 -
1 teaspoon Dijon mustard
10 -
240 ml half and half cream
11 -
240 ml chicken broth
→ Pasta and Main Components
12 -
3 cups packed fresh spinach
13 -
75 g grated Parmesan cheese
14 -
15 g cream cheese, softened
15 -
65 g sun-dried tomatoes, drained and sliced
16 -
1.5 tablespoons all-purpose flour
17 -
2 tablespoons tomato paste
18 -
45 g unsalted butter
19 -
3 garlic cloves, minced
20 -
120 ml dry white wine
21 -
225 g ziti or your favorite noodle
22 -
1 tablespoon olive oil
23 -
450 g sweet or spicy Italian sausages, your pick
# Steps:
01 -
Toss the drained pasta right into the sauce and make sure it’s all mixed in good. Gently add the sausage slices and give it a warm-up. Take it off the stove and dig in right away.
02 -
Toss in the sun-dried tomatoes, then wait till it starts bubbling. Turn the heat down and drop in the cream cheese. Stir till everything’s super creamy. Keep mixing while you add the Parmesan a handful at a time, melting as you go. Last, add spinach and let it wilt.
03 -
Drop the minced garlic into the skillet and cook for just a minute. Let the butter melt completely. Squirt in that tomato paste and sprinkle the flour and let it cook for a minute or two, stirring nonstop. Pour in the sauce mixture bit by bit, mixing in between to keep things nice and smooth.
04 -
Splash in the white wine to the sausage pan while it’s still on medium. Scrape up what’s stuck to the bottom with a spatula and let it bubble and shrink down by half. Should take about four minutes.
05 -
Fill a big pot with water, throw in some salt, and get it boiling. Cook your noodles until they’ve got a little bite left. Drain ’em off and let them hang out fit side.
06 -
Pour olive oil in a skillet and heat it on medium-high. Brown the sausages on all sides, around 10 to 15 minutes. Turn down the heat, add a splash of broth or water (about 120 ml), put a lid on, and let it steam another 10 minutes. Take off the lid and let the liquid cook off. Move the sausages to a plate, let them sit for 10 minutes, then slice up.
07 -
Stir together chicken broth, half and half, Dijon, hot sauce, soy sauce, basil, oregano, parsley, onion powder, paprika, and garlic salt in a measuring jug. Leave it to the side for now.
# Notes:
01 -
Sausage times depend on brand. Check packaging instructions, or use broth to finish them off after browning like above for extra flavor.
02 -
Sauvignon Blanc, Pinot Grigio, or Chardonnay all work as your dry white. Sub with nonalcoholic wine or even extra broth if you like.
03 -
For best melt and taste, grate your cheese straight from a block. Cream cheese from a tub’s easiest to mix in.
04 -
Keep leftovers in a tight container in the fridge for up to three days or stash in the freezer up to 3 months. Reheat on low so you don’t break the sauce.