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This dish takes loads of sun-dried tomato goodness and swirls it into a super creamy sauce, all tangled up with tender sausage and bright greens. Every time I serve this up—whether it’s a chill night at home or friends are here—it’s the kind of cozy food that just vanishes fast.
The first time I made this, it was freezing outside and I just wanted something comfy but no drama. The way the sun-dried tomatoes jazzed up the sauce? Total game changer. Now I can’t stop making it.
Irresistible Ingredients
- Parmesan cheese: Brings a nutty bite and savory kick You’ll get the best melt if you grate a wedge yourself
- Cream cheese: Makes everything so smooth and creamy Tub Philly cream cheese melts down super easy
- Sun-dried tomatoes: Pack in that sharp, sweet tomato flavor Go for the ones without extra seasoning
- All purpose flour: Thickens things up nicely Use a go-to, unbleached brand
- Tomato paste: Gives an extra hit of tomato power Tubes are handy and taste brighter
- Butter: Lays down a velvety base for your sauce Use the unsalted kind so you can control the salt later
- Fresh garlic: Adds a punch of aroma and zip Always peel and mince it right before you toss it in
- Dry white wine: Cuts through with acidity and fresh flavor Go with Pinot Grigio or swap in more broth if needed
- Ziti or short pasta shapes: Grab whatever holds sauce best, like bronze cut pasta for top texture
- Olive oil: Gets your sausage brown and tasty Fruity extra-virgin works best
- Sweet Italian sausage: Makes it heartier and meaty Look for juicy, plump sausages with a yummy casing
- Garlic salt: Makes sure all your flavors pop Pick one that’s just pure, skip the additives
- Onion powder and paprika: Sneak in warmth and color Go for bold paprika with a fresh smell
- Dried basil oregano parsley: Bring on the herby notes Make sure they’re not smelling like cardboard
- Soy sauce: Bumps up that rich, deep taste Naturally brewed is always best
- Hot sauce: Gives a slight zing and fire A couple shakes of Crystal or Tabasco is plenty
- Dijon mustard: Adds a gentle zing and some depth Classic French style works great
- Half and half: Makes things silky and rich Use fresh for bonus creaminess
- Chicken broth: The base for all that creamy sauce Good low-salt broth lets you taste everything else
- Fresh spinach: Boosts the color and adds some healthy crunch Look for leaves that are firm, not saggy
Simple Step-by-Step
- Bring It All Together:
- Slowly pour in your sauce mixture, stirring as you go to keep things creamy. Pop in the sun-dried tomatoes and let the sauce come up to a gentle bubble, then afterwards, drop it to a simmer. Swirl in the cream cheese so it melts through, then add the Parmesan a bit at a time. Once it's smooth, toss in the spinach till it wilts. Add in your cooked pasta and sliced sausage, then let the whole thing heat up and mix together.
- Build the Tomato Cream Sauce:
- Pour white wine into the sausage pan and scrape up those tasty browned bits. Let the wine bubble away till it’s about half gone, about four minutes. Smells amazing, right? Toss in the garlic—quick cook—then add butter, tomato paste, and flour. Stir like crazy till the tomato paste darkens and flour covers everything. Now you’ve got real flavor building up.
- Boil the Pasta:
- Start a big pot of salted water, then as soon as it’s rolling, add your pasta. Cook it so it’s just tender, then drain and set to the side. This keeps it from turning mushy later when it mixes with the sauce.
- Cook the Sausage:
- Heat up your olive oil in a large skillet on medium high. Put the sausage in and brown all the sides—should take ten to fifteen minutes, but keep the heat checked so nothing burns. Add a splash of water or broth, slap a cover on, and let them steam for about ten minutes. Pull out the sausages, give them a rest, then slice into rounds. That’s how you lock in all the juicy goodness.
- Prep the Ingredients:
- In a large cup or bowled measuring pitcher, whisk together your chicken broth, half and half, Dijon, hot sauce, soy sauce, dried herbs, and a sprinkle of seasoning. Set this mix to the side so everything’s ready to go, and finish prepping the rest—that way, you can cook without scrambling later on.
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The sun dried tomatoes are what make this meal for me That sharp tangy bite spreads through every spoonful Honestly I toss extra into the pan every time My crew loves this one so much it’s basically our go to comfort meal now
How to Store
Leftovers keep well for three days in the fridge if you seal them up tight Freeze for as long as three months The sauce stays nice and creamy after warming back up Just reheat gently in a pot over low heat or pop it in the microwave in short bursts Add a bit more broth or cream if things seem dry
Switch-Ups and Substitutes
No Italian sausage? Try chicken sausage or smoked turkey sausage for a different vibe Want a veggie version? Pile in roasted mushrooms and skip the meat You could also swap sun dried tomatoes for canned diced tomatoes if you like it milder—or go with fire-roasted tomatoes to add a touch of smokiness
How to Serve
This is a whole meal on its own, but it’s extra good with a simple green salad and a splash of balsamic vinaigrette Grab some crusty bread to mop up any leftover sauce If you’re celebrating or feeding a crowd, roasted veggies or a quick cheese plate go perfectly too
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Backstory and Traditions
Sun dried tomatoes have roots in classic Italian and Mediterranean eats People have been drying ripe tomatoes under the hot sun for ages—it keeps them tasty way longer Matching sausage with tomato sauces pops up all over Italian American cooking, but making it creamy like this gives it a cozy, new-school twist
Frequently Asked Questions
- → Which sausage is the tastiest for this meal?
Go for sweet or spicy Italian sausage. Sear it first to lock in all those juices, then slice before adding to the pasta.
- → Is it okay to swap out sun-dried tomatoes?
Sliced canned tomatoes or even Rotel work in a pinch. Just know the taste and texture might be a bit different.
- → What kind of pasta grabs the sauce the best?
Penne, ziti, cavatappi, farfalle, rigatoni, or medium shells are all great at catching that creamy sauce in their curves.
- → How do I get the sauce super silky?
Put the cheese and cream cheese in slowly as you stir the simmering sauce. Keep mixing to melt everything smoothly—no lumps!
- → Can I leave out the wine?
You don't have to use wine! Chicken broth keeps everything tasty without booze and still makes the sauce sing.