Best 4 Italian Sausage Sun Dried Tomato Pasta Recipes

ITALIAN SAUSAGE SUN-DRIED TOMATO PESTO PASTA

Steps:

• In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
• In a skillet add olive oil, sausages and sauté until they are cooked through.
• Drain and rinse the Angel NuPasta with cold water for about 10 seconds.
• Add pasta and 6 tablespoons of the sun-dried tomato pesto in the same skillet you cooked the sausages. Mix everything together to combine.
• Heat it for about 1 minute.
• Before serving, top the pasta with Parmesan cheese and fresh parsley.

CHEESY SUN-DRIED TOMATO PASTA WITH SAUSAGE AND SPINACH

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and set aside.
• In a large, deep skillet, heat the olive oil over medium high. Add the sausage and brown on all sides. Reduce the heat to medium, then add the white beans, sun-dried tomatoes, garlic, salt and pepper, and red pepper flakes. Cook until the beans are warmed through and the garlic is fragrant, about 1 minute. Stir in the reserved pasta, then the spinach and arugula. If the pasta seems dry, add a little of the reserved pasta water to loosen it. Cook just until the greens wilt, about 30 seconds. Remove from heat and sprinkle with Parmesan and herbs. Enjoy warm.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

PASTA WITH SUN DRIED TOMATOES AND SAUSAGE

Steps:

• Saute the garlic and onion in the olive oil.
• Brown sausage in olive oil with garlic and onion.
• Deglaze pan with wine.
• Add spinach to wilt.
• Add sun dried tomatoes.
• Add canned tomatoes.
• Simmer and reduce for 10 minutes.
• Add Pasta and toss.
• Top with chopped fresh basil.