Effortless Sun-Dried Tomato Pasta Sausage (Print Version)
# Ingredients:
→ Sauce
01 -
0.25 teaspoon garlic salt
02 -
0.5 teaspoon paprika
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon dried parsley
05 -
0.5 teaspoon dried oregano
06 -
0.5 teaspoon dried basil
07 -
1 teaspoon soy sauce
08 -
1 teaspoon hot sauce
09 -
1 teaspoon Dijon mustard
10 -
240 ml half and half cream
11 -
240 ml chicken broth
→ Pasta and Main Components
12 -
3 cups tightly packed fresh spinach leaves
13 -
75 g shredded Parmesan cheese
14 -
15 g softened cream cheese
15 -
65 g chopped, drained sun-dried tomatoes
16 -
1.5 tablespoons plain flour
17 -
2 tablespoons tomato paste
18 -
45 g unsalted butter
19 -
3 crushed garlic cloves
20 -
120 ml dry white wine
21 -
225 g ziti, or any pasta you like
22 -
1 tablespoon olive oil
23 -
450 g sweet or spicy Italian sausage links
# Instructions:
01 -
Toss your pasta with the creamy sauce, then mix in the sliced sausage. Let everything warm up together. Turn off the heat and dish it up right away.
02 -
Pop in those sun-dried tomatoes and let the sauce bubble a bit, then turn it down. Add cream cheese, stir till it’s mixed in. Sprinkle in the Parmesan bit by bit, stirring so it melts. Add the spinach and keep going until it’s wilted.
03 -
Throw the minced garlic in your pan, give it a quick cook for about a minute. Drop in butter to melt, then scoop in the tomato paste and flour. Stir this around for a minute or two. Slowly splash in your sauce mix, stirring as you go to keep it smooth.
04 -
Pour the wine into your sausage pan (don’t rinse it!), bring it up to medium heat. Scrape all the tasty bits off the bottom as it bubbles and let it shrink down by half — this takes about 4 minutes.
05 -
Fill up a big pot with water, salt it well, and hit a boil. Toss your pasta in, cook until it’s got a bit of bite (check the pasta pack). Drain and set it aside for now.
06 -
Heat up some olive oil in a big skillet over medium-high. Brown those sausages, rolling them around so all sides get color—about 10 to 15 minutes. Drop the heat, pour in 120 ml water or broth, cover, and let them steam another 10 minutes. Take the lid off, let most of the liquid cook away. Remove the sausages and let them chill out for 10 minutes before you slice them.
07 -
Pour chicken broth, half and half, Dijon, hot sauce, soy sauce, dried basil, oregano, parsley, onion powder, paprika, and garlic salt into a big measuring cup. Give it all a mix. Leave it off to the side for now.
# Notes:
01 -
Cooking times for sausages might change depending on what you buy, so check your package or just steam them with broth after browning like above. That helps with flavor too.
02 -
If you need a dry white for this, try Chardonnay, Pinot Grigio, or Sauvignon Blanc. You can also use non-alcoholic wine, or just swap in more broth.
03 -
For best melt and texture, use block Parmesan and shred it yourself. Cream cheese right from a tub also melts in easiest.
04 -
After you’re done, leftovers keep in the fridge in a container for three days, or freezer for up to three months. Warm them gently so your sauce stays creamy.