Why You’ll Love This Recipe
This pasta dish delivers bold Italian flavors with minimal effort. The sausage adds heartiness, sun-dried tomatoes bring a sweet-tart pop, and the cream sauce ties it all together in silky perfection. It’s an easy weeknight option that’s elegant enough for guests, and it works well with your choice of pasta shapes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne or fettuccine recommended)
- Italian sausage (mild or spicy)
- Sun-dried tomatoes, chopped
- Heavy cream
- Parmesan cheese, grated
- Olive oil
- Garlic, minced
- Dried oregano
- Salt and pepper
- Fresh basil, for garnish
Directions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for 6–8 minutes until browned.
- Stir in garlic and cook for about 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 2–3 minutes to infuse flavor.
- Lower heat to low, pour in the heavy cream, and stir. Gradually add Parmesan cheese, stirring until melted into a smooth sauce.
- Add cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Stir in dried oregano, and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Use chicken or turkey sausage for a lighter version.
- Add spinach or arugula for extra greens.
- Replace heavy cream with half-and-half for a lighter sauce.
- Try a blend of cheeses like Pecorino Romano or Asiago for added depth.
- Add a pinch of red pepper flakes for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to refresh the sauce. This dish is best enjoyed fresh and is not ideal for freezing due to the cream-based sauce.
FAQs
Can I make this with gluten-free pasta?
Yes, any gluten-free pasta works—just follow the cooking time on the package.
What type of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are ideal for richer flavor, but dry-packed can be rehydrated in hot water before use.
Can I make this ahead of time?
You can prepare the sauce ahead and store it separately, then reheat and toss with freshly cooked pasta.
How do I keep the cream sauce from curdling?
Keep the heat low when adding cream and avoid boiling once the cream is added.
Can I add vegetables to this dish?
Yes, bell peppers, mushrooms, or spinach are great additions.
Will spicy sausage make the whole dish spicy?
Yes, it will add heat, but you can balance it with more cream or cheese.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
What’s the best pasta shape for this recipe?
Penne and fettuccine hold the creamy sauce well, but rotini or rigatoni also work.
Can I double the recipe?
Yes, but use a large enough skillet or cook the sauce in batches to ensure even mixing.
Can I use pre-shredded Parmesan?
Freshly grated Parmesan melts smoother, but pre-shredded works in a pinch.
Conclusion
Creamy Italian Sausage Sun Dried Tomato Pasta is the ultimate comfort meal, packed with robust flavors and a luxurious texture. Quick enough for a weeknight yet impressive for special occasions, this dish is sure to become a favorite in your recipe rotation
Creamy Italian Sausage Sun Dried Tomato Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A rich, creamy pasta dish with savory Italian sausage, tangy sun-dried tomatoes, and a luscious Parmesan cream sauce, ready in just 35 minutes for an easy yet elegant meal.
Ingredients
12 oz pasta (penne or fettuccine recommended)
1 lb Italian sausage (mild or spicy), casings removed
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook for 6–8 minutes until browned.
- Stir in garlic and cook for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 2–3 minutes to infuse flavor.
- Reduce heat to low, pour in heavy cream, and stir. Gradually add Parmesan cheese, stirring until melted and sauce is smooth.
- Add cooked pasta to the skillet, tossing to coat in sauce. Add reserved pasta water as needed to loosen.
- Stir in dried oregano, and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
Use chicken or turkey sausage for a lighter option.
Add spinach, arugula, or mushrooms for extra vegetables.
Replace heavy cream with half-and-half for a lighter sauce.
Try a blend of cheeses like Pecorino Romano or Asiago for more depth.
Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
