Creamy Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta – packed with fresh parmesan, spinach, Italian chicken sausage, and a deliciously creamy sun dried tomato sauce. Restaurant-quality pasta that’s easy to make in 30 minutes or less!

Have you ever been in a dinnertime rut? Where you’re tired of cooking and out of ideas and contemplating takeout daily? I’ve definitely been there, myself, and I think I’ve figured out the solution: only make things I’d want to order at a restaurant.

I know it may sound crazy… because we all want simple, easy-to-throw-together recipes… but hear me out. I’m convinced that the dinnertime rut is just about boredom. And so many restaurant-quality recipes are actually SO easy to make!

Case in point: this Creamy Sundried Tomato Pasta. It’s made with just 8 simple ingredients, ready in 30 minutes or less, and 100% worthy of being on a restaurant menu!

The flavors in this dish complement one another perfectly. From the Italian chicken sausage to the creamy sun dried tomato sauce to the fresh Parmesan cheese, it’s a match made in pasta heaven. Add in some fresh spinach for extra flavor and a pop of color, and you have yourself a simple, delicious dinner you’ll definitely be adding to your permanent rotation.

what you’ll need for this recipe

Pasta – 1 pound of dried pasta. I used Cellentani, but any type of shorter noodle like penne, rigatoni or rotini will work well in this dish.

Italian sausage – 1 pound pre-cooked Italian sausage. I used chicken sausage, which is typically sold in 10 or 12 ounce packages. Feel free to just use one package, depending on how much sausage you want.

Sun dried tomatoes – 1 small jar (7 ounce) sun dried tomatoes in oil. These can be found near the pasta and sauces in the grocery store, and there should be a couple different brands to choose from. I used Alessi Sun Dried Tomatoes in Extra Virgin Olive Oil.

Garlic – Garlic adds delicious flavor to the sauce and pairs well with the sun dried tomatoes. I used 4 cloves of fresh, minced garlic.

Chicken broth – Chicken broth pairs with the heavy cream to create the sauce. You can also substitute dry white wine for all or some of the broth.

Heavy cream – Heavy cream gives the sauce a deliciously creamy flavor and texture. You can substitute whole milk or half & half, but it will affect the final result.

Spinach – Fresh spinach adds a pop of flavor, nutrients, and color to this dish. I used fresh baby spinach.

Parmesan – Fresh shaved Parmesan cheese is the perfect delicious finishing touch.

how to make sun dried tomato pasta

Boil the noodles. In a large pot, boil the noodles to al dente, according to package instructions. (Drain and set aside.)

Brown the sausage. While the noodles are boiling, heat 2 Tablespoons olive oil over medium-high heat in a large skillet. Add the sliced sausages and sauté 5 minutes, stirring often, until browned on all sides. Remove from skillet and set aside.

Make the sauce. Using the same skillet, heat 1-2 Tablespoons sun dried tomato oil over medium heat. Add the chopped sun dried tomatoes and minced garlic; sauté 2 minutes, until fragrant. Add the broth and cook 3-4 minutes, until slightly reduced. Add the cream and spinach and bring to a low simmer.

Combine. Once the sauce has thickened to desired consistency, add the noodles and sausage back to the pan. Stir to coat.

Garnish. Garnish generously with fresh Parmesan.