Italian Sausage & Sun-Dried Tomato Pasta Recipe

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Italian Sausage & Sun-Dried Tomato Pasta Recipe
Italian Sausage & Sun-Dried Tomato Pasta Recipe photo by Taste of Home
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Italian Sausage & Sun-Dried Tomato Pasta Recipe

Read Reviews
5 1 1
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Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!—Dawn Singleton, Eighty Four, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) uncooked penne pasta
  • 1-1/2 pounds bulk Italian sausage
  • 2/3 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons fennel seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 package (9 ounces) fresh spinach
  • 3/4 cup shredded Romano cheese, divided
  • 2/3 cup crushed seasoned salad croutons

Directions

Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, cook sausage over medium-high heat 5-6 minutes or until no longer pink, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
Add wine. Bring to a boil; cook 1-2 minutes or until liquid is almost evaporated. 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. Yield: 8 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that are ready to use without soaking. When using other sun-dried tomatoes (not packed in oil), cover with boiling water and let stand until soft. Drain before using.
Originally published as Italian Sausage & Sun-Dried Tomato Pasta in Country Woman August/September 2013, p33

  • 1 package (16 ounces) uncooked penne pasta
  • 1-1/2 pounds bulk Italian sausage
  • 2/3 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons fennel seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 package (9 ounces) fresh spinach
  • 3/4 cup shredded Romano cheese, divided
  • 2/3 cup crushed seasoned salad croutons
  1. Cook pasta according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, cook sausage over medium-high heat 5-6 minutes or until no longer pink, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer.
  3. Add wine. Bring to a boil; cook 1-2 minutes or until liquid is almost evaporated. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted.
  4. Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese. Yield: 8 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that are ready to use without soaking. When using other sun-dried tomatoes (not packed in oil), cover with boiling water and let stand until soft. Drain before using.
Originally published as Italian Sausage & Sun-Dried Tomato Pasta in Country Woman August/September 2013, p33

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robbinthornton User ID: 3362574 153261
Reviewed Sep. 5, 2013

"Delish! Cut the recipe in half (but not the garlic!) and increased the cream a bit to make a little more sauce. Other than my picky eater, the family loved it. Thanks for sharing."

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