How to Make Pasta With Sausage and Sun Dried Tomatoes
Introduction
A Pasta Memory I’ll Never Forget
Let me take you back to a late summer afternoon in Tuscany. I was sitting at a rustic wooden table under olive trees, watching a local nonna stir a simmering skillet. The scent was incredible—savory sausage, tangy sun-dried tomatoes, and garlic melting into olive oil. That was my first taste of pasta with sausage and sun dried tomatoes, and it changed how I saw food forever.
The beauty of that dish was its simplicity. No fussy ingredients, just bold flavors cooked with heart. Back in my own kitchen near Florence, I set out to recreate it. It took a few tries (and a few burnt sausages), but when I got it right, I knew. This was the kind of meal that could bring people together—comforting, satisfying, and totally craveable.
Why You’ll Love Pasta With Sausage and Sun Dried Tomatoes
This recipe for pasta with sausage and sun dried tomatoes is one of my go-to dinners when I want something quick but full of flavor. The sausage adds deep, meaty richness, while the sun-dried tomatoes offer a punch of sweetness and acidity that cuts through the creamy Parmesan sauce. It’s ready in under 30 minutes, making it perfect for busy weeknights—or slow Sunday suppers.
The beauty is that it doesn’t require much. A few pantry staples and fresh herbs are all you need. If you’ve tried my cajun pasta with smoked sausage or one-pot smoky cajun chicken and sausage pasta, you’ll appreciate how this dish brings creaminess without feeling heavy.
It’s rustic but elegant. Classic, yet bold. And once you try this pasta with sausage and sun dried tomatoes, you’ll want it on repeat—just like I do.
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How to Make Pasta With Sausage and Sun Dried Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy pasta with sausage and sun dried tomatoes is bold, comforting, and comes together in 30 minutes. One-skillet pasta perfection.
Ingredients
12 oz pasta (penne or fettuccine)
1 lb Italian sausage, casings removed
1 tbsp olive oil
1/2 cup sun-dried tomatoes (packed in oil), sliced
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
Fresh basil or parsley (optional, for garnish)
Instructions
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
3. Add garlic, red pepper flakes, and sun-dried tomatoes. Cook for 1–2 minutes.
4. Pour in chicken broth and heavy cream. Simmer for 4–5 minutes, stirring occasionally.
5. Stir in Parmesan cheese and cooked pasta. Toss to coat. Season with salt and pepper to taste.
6. Garnish with fresh basil or parsley if desired. Serve warm.
Notes
You can substitute turkey sausage or use dried sun-dried tomatoes rehydrated in warm water.
Add spinach or kale for a veggie boost.
Reheat gently with a splash of broth to keep sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
Ingredients & Cooking Method for Pasta With Sausage and Sun Dried Tomatoes
What You’ll Need to Make Pasta With Sausage and Sun Dried Tomatoes
When it comes to comfort food, pasta with sausage and sun dried tomatoes checks every box. It’s savory, creamy, and bursting with texture. Most of the ingredients are probably already in your pantry or fridge, which makes it a terrific go-to meal when you’re short on time but craving something hearty.
Here’s what you’ll need:
- Pasta: Penne or fettuccine both work beautifully. They soak up the sauce without getting soggy.
- Italian sausage: Mild or spicy, just make sure to remove the casings.
- Sun-dried tomatoes: Packed in oil for extra flavor and richness.
- Garlic: Always fresh—never powdered.
- Red pepper flakes: Optional, but they add a nice kick.
- Heavy cream and chicken broth: For that silky sauce.
- Parmesan: Freshly grated if possible.
- Olive oil, salt, pepper, and herbs like basil or parsley to garnish.
If you loved the flavor layering in my fettuccine alfredo with shrimp and chicken, this pasta delivers similar creaminess with a sun-dried twist.
How to Bring It All Together in One Skillet
Making pasta with sausage and sun dried tomatoes is as easy as it is satisfying. Start by browning the sausage in a large skillet over medium heat. Break it up with a spoon so the edges crisp nicely and release all that savory flavor. Add the minced garlic, red pepper flakes, and those rich, oil-packed sun-dried tomatoes. Cook everything together for a minute or two until the kitchen smells irresistible.
Next, pour in the chicken broth and heavy cream. This is where the sauce for your pasta with sausage and sun dried tomatoes starts to come together. Let it simmer gently until it thickens just enough to coat the back of a spoon. Stir in the Parmesan cheese until melted and velvety.
Toss in your cooked pasta and give everything a good mix so the sauce clings to every piece. Season with salt and pepper to taste. That’s it—you’ve just made a restaurant-worthy bowl of pasta with sausage and sun dried tomatoes in one skillet.
For more creamy pasta dinners with bold flavor, try this chicken pasta recipe without cream, a lighter take with just as much comfort.
Variations & Serving Tips
Easy Ways to Customize Your Pasta With Sausage and Sun Dried Tomatoes
One of the best things about pasta with sausage and sun dried tomatoes is how flexible it is. You can adapt it based on what you have in your fridge or what you’re craving.
Want more veggies? Toss in spinach, kale, or zucchini right after the garlic step—they wilt down fast and add freshness. If you prefer a spicier dish, go for hot Italian sausage and increase the red pepper flakes. Not into pork? Turkey or chicken sausage works beautifully, too.
You can even swap the pasta. Fettuccine feels elegant, but rigatoni or farfalle soak up the sauce like a dream. And for a fun Southern twist, stir in a few spoonfuls of Cajun seasoning to make it taste like Cajun shrimp and smoked sausage pasta with a Tuscan accent.
Serving Ideas to Elevate Your Weeknight Dinner
To round out your meal, serve pasta with sausage and sun dried tomatoes with a crisp green salad and warm crusty bread. A simple arugula salad with lemon dressing balances the richness perfectly.
If you’re making this for guests, don’t forget the finishing touches: freshly grated Parmesan, cracked black pepper, and maybe a splash of good olive oil. Fresh basil or parsley on top makes everything pop.
And if you’re into bolder flavors, check out my spicy Cajun garlic butter sausage pasta. It’s a bit more heat, same comfort factor.
Leftovers? They reheat beautifully. Just add a splash of broth or cream to loosen the sauce, and you’ve got lunch handled.
Storing, Reheating & Make-Ahead Tips
How to Store Pasta With Sausage and Sun Dried Tomatoes
If you end up with leftovers (lucky you), pasta with sausage and sun dried tomatoes stores well and tastes even better the next day. Once it’s completely cooled, transfer it to an airtight container and refrigerate. It’ll stay fresh for up to 3 days.
Because the sauce is cream-based, avoid freezing. Cream sauces tend to separate when thawed and reheated, losing that velvety texture. If you need to prep ahead for a busy weeknight, make the sauce and sausage portion in advance, then cook fresh pasta when you’re ready to serve.
This approach works well for meal prep lovers—similar to what I do for my boursin chicken pasta with tomatoes, which also uses a creamy base and reheats beautifully when assembled fresh.
Reheat Like a Pro—No Dry Pasta Here
When reheating pasta with sausage and sun dried tomatoes, the key is moisture. Pour a splash of chicken broth or cream into the pan or bowl before reheating. Warm it over low heat on the stovetop or use the microwave in short bursts, stirring in between to keep the sauce smooth.
If the sauce thickens too much, don’t worry—just loosen it with another splash of liquid and it comes right back to life. This dish isn’t just convenient; it’s resilient.
Planning a dinner party? You can prepare the full dish, cover, and keep it warm in the oven (set to low) for up to 30 minutes. Just stir before serving to keep everything glossy.
For another make-ahead-friendly option, try my one-pot smoky Cajun chicken and sausage pasta—less cleanup, big flavor.
FAQs
What kind of sausage works best in pasta with sausage and sun dried tomatoes?
Italian sausage—either sweet or spicy—is the classic choice. Its bold flavor complements the richness of the cream and the tang of the sun-dried tomatoes. You can also use turkey or chicken sausage for a lighter option.
Can I use dried sun-dried tomatoes instead of oil-packed ones?
Yes, but you’ll need to rehydrate them first. Soak the dried sun-dried tomatoes in hot water for about 10 minutes, then drain and slice. Oil-packed tomatoes add more richness, so consider adding a bit of olive oil for balance.
What pasta shape is best for sausage and sun dried tomato pasta?
Penne, rigatoni, and fettuccine are all excellent choices. The sauce clings well to ridged or wide noodles, delivering more flavor in every bite. If you’re looking for alternatives, try using farfalle or even tagliatelle.
Is pasta with sausage and sun dried tomatoes spicy?
It can be! This recipe includes optional red pepper flakes and can be made with spicy sausage. If you prefer a milder dish, use sweet Italian sausage and skip the chili flakes.
Conclusion
If you’re looking for a comforting dish that’s big on flavor but short on fuss, pasta with sausage and sun dried tomatoes is your answer. With creamy sauce, bold sausage, and sweet-tangy tomatoes, this recipe delivers on every level—from cozy weeknight dinners to easy entertaining.
It’s the kind of meal that feels a little special but doesn’t ask much in return. One pan, a handful of ingredients, and just thirty minutes later, you’ve got a dinner worth remembering.
If you enjoyed this, don’t forget to check out other crowd-pleasers like Cajun pasta with smoked sausage or fettuccine alfredo with shrimp and chicken. And if you’re craving more Italian-inspired pasta ideas, stay tuned—because my kitchen is always simmering with something new.
