Creamy Sun-Dried Tomato And Sausage Pasta Recipe – Giadzy

Name: Creamy Sun-Dried Tomato And Sausage Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6

You must be signed in as a member to print this content

This lusciously creamy pasta is about to become your new weeknight favorite. Protein, greens, and punchy sweet and savory flavor from sun-dried tomatoes in a decadent sauce help this pasta check off all the boxes.

Creamy Sun-Dried Tomato And Sausage Pasta

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

2 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 (12-ounce) package cooked Italian chicken sausage, cut into 1/2 inch rounds
2 shallots, chopped
1 cup sun-dried tomatoes in oil, drained and chopped

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 1/2 cups reduced sodium chicken broth
3/4 cup heavy cream
1 teaspoon kosher salt, divided
1 (5-ounce) container baby spinach
1 pound pasta, such as Paccheri

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup freshly grated parmesan cheese
1/2 cup chopped basil

Instructions

Bring a large pot of water to a boil over high heat. Season generously with salt.
Meanwhile, heat a large skillet over medium high heat. Add the oil to the hot pan and heat an additional few seconds. Add the sausage to the pan and cook, stirring often, until the coins are evenly browned, about 4 minutes. Add the shallots and cook until the shallots are fragrant and soft, another 3 to 4 minutes. Add the sun-dried tomatoes and stir to combine. Deglaze the pan with the chicken stock and reduce the heat to maintain a simmer. Cook until the chicken stock is reduced by half, about 5 minutes. Stir in the heavy cream and 1/2 teaspoon salt and simmer for another 5 minutes. Stir in the spinach and remaining 1/2 teaspoon salt until wilted.
While the sauce cooks, cook the pasta in the salted water until very al dente, about 4 minutes less than package directions.
Using a spider, remove the pasta directly from the water to the sauce. Simmer the pasta in the sauce, tossing often, to cook the pasta to al dente, another 3 minutes. Add 1/4 cup of pasta water if needed to create a sauce that clings to the pasta. Add the parmesan cheese and toss to combine. Stir in the basil and serve topped with more parmesan cheese if desired.