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.

How to make Pasta With Sausage and Sun Dried Tomatoes

Name: Pasta with Sausage and Sun Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
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)

Description

This creamy pasta with sausage and sun dried tomatoes is bold, comforting, and comes together in 30 minutes. One-skillet pasta perfection.

Ingredients

Scale

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)

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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