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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 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.
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.
Nutrition Facts
1-1/2 cups: 617 calories, 33g fat (13g saturated fat), 83mg cholesterol, 949mg sodium, 53g carbohydrate (6g sugars, 5g fiber), 24g protein.

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  • robbinthornton
    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.