Description
This creamy sun dried tomato pasta recipe is packed with fresh parmesan, spinach, Italian chicken sausage, and a delicious sun dried tomato sauce. Enjoy restaurant-quality pasta made easily in 30 minutes or less.
Ingredients
Scale
- 1 pound dried pasta
- 1 pound pre-cooked Italian sausage
- 7 ounces sun dried tomatoes in oil
- 4 cloves garlic
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 4 cups baby spinach
- 1/2 cup Parmesan cheese
Instructions
- Boil pasta according to package directions. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced sausage and sauté for 5 minutes until browned. Remove from pan.
- Add 1-2 tablespoons sun dried tomato oil to the same skillet and heat over medium heat. Add chopped sun dried tomatoes and minced garlic; sauté for 2 minutes until fragrant.
- Add chicken broth and cook for 3-4 minutes until slightly reduced.
- Add heavy cream and spinach. Bring to a low simmer.
- Once the sauce has thickened, add the cooked pasta and sausage back to the pan. Stir to coat.
- Garnish with fresh Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in a skillet with a splash of chicken broth or heavy cream over medium-low heat, stirring regularly, until warmed through.
- Variations include using different pasta types, substituting shrimp or chicken for sausage, adding other vegetables, using white wine instead of broth, or making it vegetarian by omitting sausage and using vegetable broth.
- Garnish with fresh basil or oregano, or substitute Romano or Manchego cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 5 g
- Sodium: 829 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 85 mg