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Italian Sausage & Sun-Dried Tomato Pasta

 Italian Sausage & Sun-Dried Tomato Pasta
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
8 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) uncooked penne pasta
  • 1-1/2 pounds Johnsonville® Mild Ground 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


  • 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

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Italian Sausage & Sun-Dried Tomato Pasta (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.