Name: Sun-Dried Tomato Pasta with Sausage Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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; 1 lb sweet Italian sausage links; 1 tablespoon olive oil; ½ lb ziti pasta; ½ cup dry white wine; 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

There’s something utterly comforting about a creamy, savory pasta tossed with rich sausage and that magical sweet-tart pop from sun-dried tomatoes. This Sun-Dried Tomato Pasta with Sausage Recipe hits all the right notes and feels like a warm hug on a busy night.

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

I remember the first time I made this Sun-Dried Tomato Pasta with Sausage Recipe—it was a total game changer for weeknight dinners. It’s quick enough to pull together after work but fancy enough to impress guests. Plus, that creamy sauce with the hint of tang from Dijon and umami from soy sauce is pure magic. You’re going to want to keep this one in your favorites rotation.

Flavor-packed Creamy Sauce: The sauce balances creaminess, tang, and savory goodness perfectly without overpowering the sausage.
Simple One-Skillet Technique: Cooking the sausage and sauce in the same pan layers in extra flavor and saves on cleanup.
Versatile Pasta Options: Whether you prefer ziti, penne, or farfalle, this recipe adapts beautifully.
Quick and Cozy: Ready in under an hour, it’s perfect for feeding a hungry family or sharing with friends.

Ingredients & Why They Work

Every ingredient here plays a part in creating the rich, layered flavors of this dish. The sweetness of the Italian sausage contrasts beautifully with the deep umami notes from the sun-dried tomatoes and soy sauce. Plus, the fresh spinach adds a pop of color and a bit of freshness that balances the creamy sauce.

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

Chicken broth: Adds a subtle savory base without overpowering the sauce.
Half and half: Gives the sauce that luscious creamy texture without being too heavy.
Dijon mustard: Adds a gentle tang that brightens all the flavors.
Hot sauce: Elevates the taste with a subtle background heat that awakens your palate.
Soy sauce: Brings in umami depth, making the sauce feel rich and complex.
Basil, oregano, parsley, onion powder, paprika: These herbs and spices give the sauce an Italian-inspired herbal kick.
Garlic salt: Enhances the sauce’s savory notes and melds well with the garlic.
Sweet Italian sausage links: The star of the dish, providing hearty flavor and a bit of sweetness to contrast the tangy tomato elements.
Olive oil: For searing the sausage and adding richness.
Ziti pasta: Its sturdy tube shape holds onto the sauce perfectly, but feel free to switch it up with your favorite.
Dry white wine: I love Sauvignon Blanc here—it adds acidity and helps build the sauce’s depth without the alcohol overpowering the dish.
Garlic: Essential aromatic that infuses flavor during cooking.
Butter: Adds a silky richness to the sauce.
Tomato paste: Intensifies the tomato flavor and thickens the sauce.
Flour: Helps create that perfect creamy thickness.
Sun-dried tomatoes: The secret star that packs concentrated tomato sweetness and chewiness, adding incredible texture.
Cream cheese: Smooths out the sauce with a velvety finish and adds a subtle tang.
Parmesan cheese: Freshly grated to melt beautifully and add salty, nutty flavor.
Spinach: Adds freshness and a touch of green, balancing the richness.

📝

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

I like to switch things up depending on what’s in my fridge or mood I’m in. This recipe is super flexible so you can make it milder, spicier, or even vegetarian if you'd like. Feel free to play around with the pasta shapes or swap in turkey sausage for a lighter version.

Spicy Variation: I once doubled the hot sauce and used hot Italian sausage—it gave the dish a real kick that my spice-loving friends adored.
Vegetarian Swap: Try replacing sausage with sautéed mushrooms and smoked paprika for a smoky, meaty flavor.
Seasonal Twist: Adding some sun-dried tomato pesto instead of plain sun-dried tomatoes makes it more intense and fresh.
Gluten-Free Option: Use your favorite gluten-free pasta, which works wonderfully without changing the sauce.

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 sauces and ingredients

I start by whisking together the sauce ingredients—chicken broth, half and half, Dijon, hot sauce, soy sauce, and the herbs—right in a large measuring cup with a spout. It makes adding it slowly to the pan super easy later. Then, get all your other ingredients measured and ready to go—this mise en place helps the cooking flow smoothly without scrambling at the last minute.

Step 2: Brown and steam the sausage

Heat olive oil over medium-high in a large skillet and sear the sausage links, turning to brown evenly (watch out for flare-ups—dropping the heat if needed). After they’re nicely caramelized, add about half a cup of water or broth, cover, and let them steam for 10 minutes. This keeps them juicy and finishes cooking through. Once done, let them rest for 10 minutes before slicing to retain those luscious juices.

Step 3: Cook the pasta just right

While the sausage is steaming, boil salted water and cook your ziti pasta until it’s al dente – tender but still with a bite. Drain it carefully and set it aside—no rinsing needed because you want that sauce to cling to the pasta.

Step 4: Create the flavor-packed sauce

Using the same skillet from the sausage (all those browned bits are flavor gold), pour in the wine and crank the heat to medium. Scrape the bottom with a silicone spatula to lift up every bit of that gorgeous caramelization, then let it reduce by half—about 4 minutes. This concentrates flavor and evaporates the alcohol.

Add your minced garlic and cook for another minute until fragrant. Then melt the butter and stir in tomato paste and flour. Cook for a couple more minutes so the raw flour taste disappears but watch closely and stir constantly so it doesn’t burn.

Next, add your sauce mixture gradually in small splashes, stirring consistently. This keeps the sauce thick, creamy, and lump-free. Toss in the sun-dried tomatoes, bring the sauce to a gentle boil, then lower to a simmer.

Swirl in the cream cheese until silky and smooth, then sprinkle in the Parmesan cheese bit by bit, stirring to combine. Finally, add the spinach and let it wilt at the last minute for freshness and color.

Step 5: Combine and serve

Mix your drained pasta into the skillet sauce, ensuring every piece gets coated. Add in the sliced sausage and give it a gentle stir to warm everything through. Remove from heat and serve immediately!

Top Tip

From my first attempts, I quickly learned that layering flavors is the secret here. Using the same pan for the sausage and sauce, plus slowly adding the sauce ingredients—makes all the difference. Here’s what I picked up along the way:

Deglaze Like a Pro: Always scrape the pan after cooking the sausage to capture those flavorful browned bits when you add the wine.
Sauce Thickness: Don’t rush adding the sauce mixture—wave it in slowly and stir to keep your sauce creamy and rich.
Use Freshly Grated Parmesan: It melts better and adds more genuine flavor than pre-grated cheese from a container.
Patience with Sausage: Letting it steam after searing ensures juicy, tender slices that don’t dry out in the sauce.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Sun-Dried Tomato Pasta - Serving Suggestion

Garnishes

I love to finish this dish with a sprinkle of freshly chopped basil or parsley for a bright herbal note, and of course, a little extra grated Parmesan on top. A drizzle of good-quality olive oil right before serving can add a lovely silky touch too.

Side Dishes

A crisp green salad with a lemon vinaigrette or some roasted asparagus pairs beautifully here. Garlic bread or a warm baguette is perfect for mopping up any leftover sauce on the plate.

Creative Ways to Present

For entertaining, I’ve served this pasta nestled in shallow pasta bowls and topped with a fresh herb sprig and a small pile of sun-dried tomatoes for visual appeal. Individual ramekins with tiny basil bouquets make it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, which is a nice bonus. Just give it a good stir when reheating to refresh the creaminess.

Freezing

This pasta freezes well—divide into meal-sized portions in freezer-safe containers, freeze for up to 3 months, and thaw in the fridge before reheating.

Reheating

I prefer reheating leftovers gently on the stove over low heat with a splash of water or broth to avoid drying out the sauce. Alternatively, the microwave on medium power with brief intervals and stirring works just fine.

Frequently Asked Questions:

Can I use another type of sausage for this recipe?

Absolutely! Sweet Italian sausage is traditional, but hot sausage or even chicken sausage work great. Adjust the seasoning or hot sauce quantities if switching to sausage with different heat levels.

What can I substitute if I don’t have sun-dried tomatoes?

You can use canned diced tomatoes for a fresher, juicier texture or even Rotel for a little kick. Just drain them well to avoid watering down the sauce. The flavor won’t be quite as concentrated but still delicious.

Is it necessary to use wine in the sauce?

Wine adds acidity and complexity, but if you prefer not to use alcohol, chicken broth is a great substitute. Keep an eye on the sauce and let it reduce a bit longer for more concentrated flavor in that case.

Can this recipe be made gluten-free?

Yes! Simply swap the ziti for your favorite gluten-free pasta and use gluten-free flour or a cornstarch slurry to thicken the sauce. The flavors will shine just as well.

Final Thoughts

This Sun-Dried Tomato Pasta with Sausage Recipe is one of those dishes that feels like a celebration of simplicity and bold flavors all in one pot. I always find myself coming back to it when I want something satisfying that doesn’t demand hours in the kitchen. Give it a try—you might just find your new weeknight favorite too.