Best 8 Pasta With Sun Dried Tomatoes And Sausage Recipes

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Indulge in a symphony of flavors with our tantalizing pasta dishes featuring sun-dried tomatoes and succulent sausage. Embark on a culinary journey with our three delightful recipes that showcase the vibrant Mediterranean flavors of sun-dried tomatoes and the savory goodness of sausage. From the classic combination of pasta, sun-dried tomatoes, and aromatic herbs in our Sun-Dried Tomato and Sausage Pasta, to the creamy indulgence of our Sun-Dried Tomato and Sausage Pasta in Creamy Sauce, and the cheesy delight of our Sun-Dried Tomato and Sausage Pasta Bake, each recipe is crafted to tantalize your taste buds and leave you craving for more. With easy-to-follow instructions and a burst of flavors in every bite, these pasta dishes are sure to become a staple in your culinary repertoire.

Here are our top 8 tried and tested recipes!

CHEESY SUN-DRIED TOMATO PASTA WITH SAUSAGE AND SPINACH



Cheesy Sun-Dried Tomato Pasta with Sausage and Spinach image

Sun-Dried Tomato Pasta with Sausage, Spinach, and White Beans-an easy, healthy pasta recipe that comes together quickly. Flavorful and filling!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 12

8 ounces whole wheat penne pasta
1 tablespoon extra-virgin olive oil
8 ounces precooked chicken sausage links (I used Trader Joe's roasted garlic flavor, cut into bite-sized pieces)
1 can reduced-sodium white beans, rinsed and drained (I used Great Northern; cannellini or white kidney would work as well)
1/4 cup sun-dried tomatoes in olive oil
2 cloves garlic (minced)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
5 cups mixed tender greens (I used half arugula, half baby spinach)
1/2 cup freshly grated Parmesan cheese
Chopped fresh herbs (for serving (parsley, basil, green onions, or anything you like or have on hand))

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.

Nutrition Facts : ServingSize 1 (of 6), Calories 350 kcal, Carbohydrate 46 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 33 mg, Fiber 8 g

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA



Italian Sausage & Sun-Dried Tomato Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

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.

SUN-DRIED TOMATO & SAUSAGE PASTA



Sun-Dried Tomato & Sausage Pasta image

Looking for an easy penne recipe? This Sun-Dried Tomato & Sausage Pasta from Delish.com is the best!

Categories     pasta     penne     sun-dried tomato     sausage     italian

Time 25m

Yield 4

Number Of Ingredients 10

13 oz. smoked sausage
1 tbsp. extra-virgin olive oil
1/2 sweet onion, finely diced
1 clove garlic, minced
2 oz. sun-dried tomatoes, julienned and dry packed
8 oz. penne
2 c. low-sodium chicken broth
3/4 c. half-and-half
1/2 c. Grated Gruyère
2 tbsp. Freshly Chopped Parsley

Steps:

  • Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
  • Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

PASTA WITH SUN DRIED TOMATOES AND SAUSAGE



Pasta With Sun Dried Tomatoes and Sausage image

I came across this recipe while searching for a recipe with sausage and sun dried tomatoes. This is simple and really good.

Provided by Ck2plz

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon garlic
1/2 yellow onion
1 tablespoon olive oil
1 lb Italian turkey sausage
1/8 teaspoon red pepper flakes
1/4 cup sun-dried tomato
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chopped basil
8 ounces penne pasta
1/2 cup red wine
9 ounces fresh spinach leaves

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.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES



This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories     Dinner     Pasta     Quick & Easy     Pine Nut     Sausage     Artichoke     Tomato

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
  • Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
  • Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
  • Divide pasta among plates. Season with pepper and top with peperoncini.

PASTA WITH SPICY SAUSAGE, RADICCHIO, AND SUN-DRIED TOMATOES



Pasta with Spicy Sausage, Radicchio, and Sun-Dried Tomatoes image

Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.

Provided by Mindy Fox

Categories     Pasta     Sausage     Radicchio     Dinner     Kid-Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 pound casarecce or other short pasta
Kosher salt
1/4 cup olive oil
1 large onion, thinly sliced
1 pound spicy Italian sausage, casings removed
1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
  • Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
  • Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose High-Quality Ingredients: The quality of your ingredients will have a big impact on the final dish. Use fresh, flavorful ingredients whenever possible. For example, use sun-dried tomatoes that are packed in oil instead of water, as they will have a more intense flavor.
  • Cook the Sausage Properly: Sausage should be cooked through before adding it to the pasta. Otherwise, it could contaminate the dish with bacteria. To cook the sausage, brown it in a skillet over medium heat until it is no longer pink in the center.
  • Don't Overcook the Pasta: Pasta should be cooked al dente, which means it should be firm to the bite. If you overcook the pasta, it will become mushy and lose its flavor.
  • Use a Large Pot: Use a large pot when cooking the pasta, as it will need room to expand. A small pot will cause the pasta to stick together and become clumpy.
  • Season the Pasta Water: Add salt to the pasta water before cooking the pasta. This will help to flavor the pasta and prevent it from becoming bland.
  • Reserve Some Pasta Water: Before draining the pasta, reserve some of the pasta water. This can be used to thin out the sauce or to add moisture to the pasta if it becomes too dry.
  • Serve Immediately: Pasta is best served immediately after it is cooked. If you need to hold the pasta for a short time, toss it with a little olive oil to prevent it from sticking together.

Conclusion:

Pasta with sun-dried tomatoes and sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy pasta recipe, give this one a try.

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