Description
This Sun-Dried Tomato Pasta features a creamy and flavorful sauce made with chicken broth, half and half, Dijon mustard, and sun-dried tomatoes. Sweet Italian sausage adds a hearty touch, combined with spinach and Parmesan cheese for a rich and satisfying meal. Perfect for an easy yet impressive 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 the sauce ingredients (chicken broth, half and half, Dijon mustard, hot sauce, soy sauce, basil, oregano, parsley, onion powder, paprika, garlic salt) in a large measuring cup with a spout and set aside. Measure out all other ingredients before beginning the cooking process.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage links and sear them on all sides for 10-15 minutes until they achieve a brown color evenly. If the skillet becomes too hot, reduce the heat to avoid burning.
- Simmer the Sausage: Lower the heat to a simmer and add ½ cup water or chicken broth to the skillet. Cover with a lid and cook for another 10 minutes allowing the sausages to finish cooking through. Remove the lid to let most of the liquid evaporate. Turn off the heat and remove the sausages to rest for 10 minutes, then slice them.
- Cook the Pasta: While the sausage is cooking, bring a large pot of salted water to a boil. Cook the ziti pasta until al dente according to package instructions, then drain and set aside.
- Make the Sauce Base: Using the same skillet where the sausage was cooked, add the white wine over medium heat. Use a silicone spatula to scrape the browned bits from the bottom of the pan, which adds depth to the sauce. Simmer the wine until reduced by half, approximately 4 minutes.
- Add Garlic and Roux: Stir in the minced garlic and cook for 1 more minute. Melt the butter in the skillet, then add the tomato paste and flour. Cook, stirring constantly, for 1-2 minutes to form a roux that will thicken the sauce.
- Add Sauce Mixture: Gradually add the reserved sauce mixture in small splashes, stirring continuously to integrate it smoothly and maintain desired sauce thickness without lumps.
- Add Sun-Dried Tomatoes and Simmer: Stir in the sun-dried tomatoes and bring the sauce to a boil. Then reduce the heat to a simmer to let the flavors meld.
- Add Cream Cheese and Parmesan: Mix in the softened cream cheese until smooth, then gradually add the grated Parmesan cheese, stirring consistently to incorporate the cheeses fully.
- Add Spinach and Pasta: Stir in the packed spinach and cook just until wilted. Then add the drained pasta to the sauce, stirring to coat the pasta evenly.
- Combine Sausage and Serve: Add the sliced sausage to the pasta and sauce mixture and heat through gently. Remove from heat and serve immediately for best flavor and texture.
Notes
- Choose Italian sausage based on your preferred spice level; sweet or hot varieties both work well.
- Dry white wines such as Sauvignon Blanc, Pinot Grigio, or Chardonnay enhance the sauce flavor. Use chicken broth as a non-alcoholic substitute.
- Pasta shapes like ziti, penne, cavatappi, medium shells, farfalle, or rigatoni are excellent alternatives.
- Use plain sun-dried tomatoes without herbs for best flavor. Canned diced tomatoes or Rotel can add a different flavor profile with some kick.
- Tomato paste tubes are convenient for measuring and easy to store.
- Hot sauce adds a subtle heat and elevates flavors; Dijon mustard introduces a tangy note while soy sauce adds umami depth. Worcestershire sauce is a suitable substitute for soy sauce.
- Freshly grated Parmesan from a block will melt better and taste richer than pre-grated cheese.
- Philadelphia cream cheese from a tub melts more smoothly compared to block cream cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently using a microwave melt setting or a double boiler to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
