Italian Sausage Sun Dried Tomato Pasta Recipes

SUN-DRIED TOMATO & SAUSAGE PASTA

Steps:

• Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
• Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

SAUSAGE AND TOMATO RIGATONI

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

ITALIAN SAUSAGE SUN-DRIED TOMATO PESTO PASTA

Steps:

• In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
• In a skillet add olive oil, sausages and sauté until they are cooked through.
• Drain and rinse the Angel NuPasta with cold water for about 10 seconds.
• Add pasta and 6 tablespoons of the sun-dried tomato pesto in the same skillet you cooked the sausages. Mix everything together to combine.
• Heat it for about 1 minute.
• Before serving, top the pasta with Parmesan cheese and fresh parsley.

CHEESY SUN-DRIED TOMATO PASTA WITH SAUSAGE AND SPINACH

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and set aside.
• In a large, deep skillet, heat the olive oil over medium high. Add the sausage and brown on all sides. Reduce the heat to medium, then add the white beans, sun-dried tomatoes, garlic, salt and pepper, and red pepper flakes. Cook until the beans are warmed through and the garlic is fragrant, about 1 minute. Stir in the reserved pasta, then the spinach and arugula. If the pasta seems dry, add a little of the reserved pasta water to loosen it. Cook just until the greens wilt, about 30 seconds. Remove from heat and sprinkle with Parmesan and herbs. Enjoy warm.

PASTA WITH SUN DRIED TOMATOES AND SAUSAGE

Steps:

• Saute the garlic and onion in the olive oil.
• Brown sausage in olive oil with garlic and onion.
• Deglaze pan with wine.
• Add spinach to wilt.
• Add sun dried tomatoes.
• Add canned tomatoes.
• Simmer and reduce for 10 minutes.
• Add Pasta and toss.
• Top with chopped fresh basil.

TUSCAN SAUSAGE PASTA

Steps:

• Place a large 9-10″ skillet over medium high heat. When the pan is hot add the sausage, and using a wooden spoon or metal utensil if appropriate, break apart the sausage and brown it. When the sausage is done, remove it from the pan and set it aside.
• Bring a large pot of water to a boil for the pasta while you continue on with the sauce.
• Add the olive oil to the pan with the sausage grease if needed along with the onion and garlic. Sauté over medium heat stirring frequently until the onion is golden brown. Add the Italian seasoning, sun-dried tomatoes, white wine, and Dijon mustard. Briskly simmer until the wine is almost gone.
• Next add the pasta to the boiling water and cook according to the package directions for al dente. I like to remove the pasta a couple minutes early so it can finish in the sauce.
• While the pasta cooks, add the heavy cream to the pan with the sun-dried tomato mixture. Bring the sauce to a boil, then reduce the heat to maintain a light simmer. Be careful not to let it boil over so there's no mess!
• Simmer the sauce until it's lightly thickened 6-8 minutes. Next add the roughly chopped spinach and stir to combine and wilt the spinach, then add the sausage back to the pan. If your pan is too small, add the spinach to the drained pasta in it's pot along with the sauce and simmer in that instead.
• Drain the pasta, then add it to the pan along with the sausage and simmer 1-2 minutes stirring constantly to help the sauce adhere to the pasta.
• Finally add the grated parmesan, season to taste with sea salt and black pepper. Stir in the optional basil leaving some to sprinkle as a garnish, and serve immediately with more grated parmesan.