Description
A creamy and flavorful sun-dried tomato pasta with Italian sausage, spinach, and Parmesan cheese, perfect for a comforting 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 and Sausage
- 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
Instructions
- Prep Work: Combine all sauce ingredients in a large measuring cup with a spout and set aside. Measure and prepare all remaining ingredients before starting the cooking process.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add sausage links and sear on all sides for 15 minutes, reducing heat if skillet gets too hot. Then reduce heat to simmer, add ½ cup water or chicken broth, cover and cook for 10 minutes. Remove lid and let liquid evaporate. Turn off heat, remove sausage and let rest for 10 minutes before slicing.
- Prepare the Pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Make the Sauce: In the same skillet used for sausage, heat to medium and add white wine. Scrape bottom to release browned bits and simmer until reduced by half, about 4 minutes. Add minced garlic and cook one more minute. Melt butter then stir in tomato paste and flour, cooking for 1-2 minutes while stirring continuously.
- Add Sauce Mixture: Slowly add the prepared sauce mixture from the measuring cup in small splashes, stirring continuously to maintain sauce thickness.
- Add Sun-Dried Tomatoes and Simmer: Stir in sun-dried tomatoes, bring to a boil then reduce to a simmer.
- Add Cream Cheese and Parmesan: Stir in softened cream cheese until combined, then gradually add Parmesan cheese while stirring. Add spinach and cook until wilted.
- Combine Pasta and Sausage: Add drained pasta to the sauce and stir to combine. Add sliced sausage and heat through. Remove from heat and serve immediately.
Notes
- Use any variety of Italian sausage; adjust cooking times per package instructions if needed.
- Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best; use chicken broth as a non-alcoholic substitute.
- Pasta options such as penne, cavatappi, shells, farfalle, or rigatoni can be used.
- Choose plain sun-dried tomatoes to avoid extra seasoning; canned diced tomatoes or Rotel can add a different flavor.
- Use tomato paste from tubes for easy measurement and customization.
- The hot sauce adds subtle heat, Dijon mustard adds tang, and soy sauce adds umami; Worcestershire sauce can be substituted for soy sauce.
- Freshly grated Parmesan from a block melts better and improves flavor.
- Philadelphia cream cheese from a tub melts best for creaminess.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on low power or using a double boiler for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: thirty five g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
