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

Imagine a creamy, flavorful pasta that marries the tangy richness of sun-dried tomatoes with the savory punch of sausage—this Sun-Dried Tomato Pasta with Sausage Recipe is just that kind of special dish. It’s hearty, comforting, and full of layers that keep you coming back for more.

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

Whenever I make this Sun-Dried Tomato Pasta with Sausage Recipe, it feels like a small celebration in my kitchen. The balance of creamy sauce and vibrant sun-dried tomatoes is so satisfying. Plus, it’s not just delicious — it’s pretty straightforward, too. You’ll find yourself reaching for seconds (and maybe even thirds!).

Rich, Creamy Sauce: The sauce combines cream cheese, Parmesan, and a touch of Dijon, creating a velvety texture that clings beautifully to every bite of pasta.
Flavor-Packed Sausage: Sweet Italian sausage adds a hearty, savory depth, with a bit of spice if you prefer it hot – it’s a game changer.
Sun-Dried Tomatoes: These little tangy gems brighten up the dish and add complexity without overpowering the palate.
Simple Yet Impressive: It looks and tastes like something you’d order at a fancy Italian spot, but it’s easy to whip up on a weeknight.

Ingredients & Why They Work

This recipe shines because each ingredient plays a specific role, blending rich creaminess and bold flavors with fresh greens and aromatic seasonings. When shopping, look for quality sausage and sun-dried tomatoes—these are your flavor anchors.

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 moisture and mild savory flavor to help tenderize the sausage and build the sauce complexity.
Half and half: Gives the sauce its creamy, luscious character without being too heavy.
Dijon mustard: Just a splash gives the sauce a subtle tang that cuts through the richness beautifully.
Hot sauce: Elevates the overall flavor profile without making the dish overtly spicy.
Soy sauce: Brings an umami boost, balancing the acidity and fat.
Basil, oregano, parsley, onion powder, paprika, garlic salt: These herbs and spices build complexity layer by layer, making the sauce aromatic and mouthwatering.
Sweet Italian sausage links: You can use hot if you prefer a little extra kick; these add meaty richness.
Olive oil: For searing sausage and adding richness to the pan.
Ziti pasta (or similar): The perfect noodle shape for holding onto that thick, creamy sauce.
Dry white wine: Adds acidity and depth; a Sauvignon Blanc or Pinot Grigio work beautifully here.
Garlic: Always a must in pasta dishes for savory aroma and bite.
Butter and tomato paste: Build the base of the sauce, adding richness and concentrated tomato sweetness.
Flour: Helps thicken the sauce to that just-right creamy texture.
Sun-dried tomatoes: The stars of the dish, offering a tangy burst throughout.
Cream cheese: Melts smoothly into the sauce, adding tang and silkiness.
Parmesan cheese: Freshly grated is key for flavor and smooth melting.
Spinach: Adds freshness and color while wilting into the warm sauce, making it feel balanced and nourishing.

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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 love experimenting with a few tweaks to this recipe, and you can make it truly your own. Whether you want it spicier, lighter, or packed with extra veggies, this pasta is very forgiving and versatile.

Variation: Sometimes I swap spinach for kale or arugula for a peppery kick, which adds extra texture and nutrition.
Spice it up: If you like heat, add extra hot sauce or swap sweet sausage for spicy Italian sausage—both bring a great warmth.
Vegetarian twist: Skip the sausage and double the sun-dried tomatoes, or use sautéed mushrooms for a hearty, meatless option.
Wine alternatives: No wine on hand? Chicken broth works just fine, keeping flavors well-balanced without alcohol.

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: Gather and Prep Your Ingredients

This is absolutely my favorite part because it sets you up for smooth sailing. Measure out the sauce ingredients in a large measuring cup with a spout—it makes pouring easier later on. While you prep, slice the sun-dried tomatoes and mince the garlic so everything’s ready when the pan heats up.

Step 2: Sear and Simmer the Sausage

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage links and sear them, turning often, until they’re golden brown on all sides—about 10–15 minutes. If your pan seems too hot and things start to burn, lower the heat to keep a nice, even crust.

Once browned, add half a cup of water or chicken broth, cover the pan, and reduce the heat to simmer. Let the sausage cook through gently for 10 more minutes. Then, uncover and let the liquid evaporate, leaving a little saucy goodness on the pan. I usually turn off the heat and let the sausage rest for 10 minutes before slicing—it keeps everything juicy.

Step 3: Cook the Pasta

While the sausage simmers, start boiling a large pot of salted water for your pasta. I use ziti or penne because their tubes hold onto the sauce so well. Cook until al dente according to the package instructions, drain, and set aside.

Step 4: Build the Sauce

Using the same skillet you cooked the sausage in (hello, flavor!), add the white wine and bring to a medium simmer. Use a spatula to scrape the pan bottom—those browned bits, called fond, add so much depth.

Simmer until the wine reduces by half, about 4 minutes, then add the minced garlic. Let it cook for a minute until fragrant. Next, melt the butter and whisk in the tomato paste and flour, stirring continuously to avoid lumps, cooking 1–2 minutes to get that beautiful base started.

Slowly add your sauce mixture (the one from the measuring cup) in small splashes, whisking constantly so the sauce thickens perfectly. Stir in the drained sun-dried tomatoes, bring to a gentle boil, then reduce heat to a low simmer.

Mix in the softened cream cheese until silky, then gradually sprinkle in the grated Parmesan, stirring constantly for a smooth finish. Finally, fold in the spinach and let it wilt, adding fresh color and flavor.

Step 5: Combine and Serve

Add the drained pasta back to the skillet, tossing it in the sauce to coat every piece. Then fold in the sliced sausage and allow everything to heat through together for a couple of minutes. Once it’s all warmed up and smells irresistible, it’s ready to serve!

Top Tip

I’ve made this Sun-Dried Tomato Pasta with Sausage Recipe more times than I can count, and a few small adjustments always make a big difference. Here’s what helped me nail it every time.

Don’t Skip Resting the Sausage: Letting the sausage rest after cooking allows juices to redistribute, keeping slices moist and tender.
Gradual Sauce Incorporation: Add the sauce mixture slowly and stir constantly to prevent lumps and encourage a thick, silky texture.
Use Freshly Grated Parmesan: It melts better, making the sauce smoother and richer compared to pre-grated versions.
Wine Reduction is Key: Don’t rush reducing the wine. It adds brightness and depth that balances the creaminess perfectly.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Sun-Dried Tomato Pasta - Serving Suggestion

Garnishes

I usually top this pasta with a sprinkle of extra Parmesan and a handful of chopped fresh basil or flat-leaf parsley. The herbs add a fresh note that cuts through the creamy sauce wonderfully. A drizzle of good-quality extra virgin olive oil before serving also elevates the dish with a silky finish.

Side Dishes

For a balanced meal, I love pairing this pasta with a crisp green salad tossed in a lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. Garlic bread or focaccia on the side is always a hit too, soaking up any leftover sauce.

Creative Ways to Present

When serving guests, I sometimes portion out the pasta into individual warm bowls and top each with a small sprig of fresh herbs and a Parmesan crisp for texture. A light dusting of chili flakes can add a pop of color and mild heat for those who want it. Dressing up a rustic wooden board with bowls of olives and antipasti alongside this pasta makes it feel like a cozy Italian feast.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce overnight, so stirring in a splash of cream or broth when reheating helps restore that freshly cooked creaminess.

Freezing

I’ve frozen this pasta successfully by placing cooled servings in freezer-safe containers. It keeps well for up to 3 months. When thawing, it’s best to move it to the fridge overnight and reheat gently to prevent the sauce from separating.

Reheating

My go-to method is reheating in a skillet over low-medium heat with a splash of chicken broth or cream to loosen the sauce. Microwave reheating on medium power also works — just heat in short bursts, stirring in between to keep it creamy and prevent drying out.

Frequently Asked Questions:

Can I use a different type of sausage in this Sun-Dried Tomato Pasta with Sausage Recipe?

Absolutely! While I usually reach for sweet Italian sausage, switching to hot Italian sausage or even chicken sausage works well. Just adjust cooking times according to the sausage type and ensure it’s cooked through.

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

If you don’t have sun-dried tomatoes, you can use canned diced tomatoes (drained) or even Rotel tomatoes for a little extra kick. The flavor will be less concentrated, but it still adds a nice tomato element.

Can I make this recipe vegetarian?

Yes! To make this vegetarian, simply omit the sausage and add extra sun-dried tomatoes or sautéed mushrooms for a meaty texture. You can also add beans or your favorite veggies for protein.

How do I make sure the sauce doesn’t get lumpy?

The key is to add the sauce mixture slowly and whisk or stir continuously. Also, cooking the butter, tomato paste, and flour together before adding liquids helps create a smooth roux base that prevents lumps.

Final Thoughts

This Sun-Dried Tomato Pasta with Sausage Recipe holds a special place in my recipe rotation because it manages to feel both indulgent and homey at the same time. It’s one of those dishes that impresses without requiring hours in the kitchen. I’m confident you’ll find it just as delightful as I do—perfect for cozy dinners, feeding a crowd, or anytime you want to treat yourself to something scrumptious. Give it a try and enjoy every comforting bite!