Pasta with Sun-Dried Tomato Cream Sauce
A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
Remember that sun-dried tomato cream sauce I made not too long ago? The one I wanted to guzzle down? Well, I just had to make it again, except this time I turned into an epic pasta dish.
Best of all, this is the easiest pasta dish ever, and you can add in your favorite meats and/or veggies – the possibilities are endless. Although I highly recommend the smoked andouille chicken sausage (found at Trader Joe’s) – it pairs beautifully with the sun dried tomatoes and heavenly cream sauce!
Pasta with Sun-Dried Tomato Cream Sauce
A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
Ingredients
- 8 ounces penne
- 1 tablespoon olive oil
- 2 smoked andouille sausage links, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
For the cream sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup julienned sun dried tomatoes in olive oil, drained
- ¼ cup freshly grated Parmesan
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
- Stir in pasta and sausage until well combined, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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This was delicious! I followed the recipe exactly. Everybody loved it!
Delicious – I used chicken thighs instead of sausage
Sooo goood!! Just made for company and it was a hit. Really easy to make and super tasty. Great with a spicy andouille.
Delicious! It’s a fairly easy and quick recipe that never fails.
Made this last night and it is going to be a regular. My hubby (who doesn’t like pasta) devoured it!
Made this for dinner tonight when we had company over. Everyone loved it and it was a total crowd pleaser!
We are super picky about our pasta dishes and this one was delicious! Thank you for such a quick, easy and restaurant worthy dish!
I’ve made this several times and used sun-dried tomato paste instead of julienned ones and it makes it taste so much better you get the sun-dried tomato flavor in each bite.
This is my favorite pasta recipe so far!
I use italian sausage. Delicious and this freezes well for a make-ahead meal (without pasta).
Absolutely delicious! I followed your recipe exactly as written (which I rarely do), adding Italian sausage. My husband & I ate the whole pan . Thanks!
Delicious, easy to follow directions and a quick weeknight meal. I added some fresh chopped spinach and basil, used 2% milk (all I had on hand) oh and a lil chopped red onion The andouille sausage goes so well with this sauce! Will be making all the variations with this sauce! Yum!
This came out perfectly creamy and delicious. We used 2% evaporated milk instead of the heavy cream, but it was still perfectly thick. This one is definitely going to be on out list of regulars from now on.
Used up our leftover sausages and sun-dried tomatoes. The rest of the ingredients were also just in the pantry! Thanks so much for this recipe! Super good!
We had 400 gms sausage patties in the freezer which nobody wanted to eat as we found them too oily . So I heated them twice to get rid of the yucky oily
Got a thumbs up from hubby and daughter
I made this sauce to serve over mozzarella ravioli, and it was deelicious! I chopped my sun dried tomatoes smaller for my picky eater, and halved the crushed red pepper. Also, I only had 2% milk, so I added a little cream cheese to ensure there was enough fat content for the parmesan to melt into. I typically use half n half anyway, because heavy cream just makes it too rich for me. Personally, I would add even more sun dried tomato, but then my kids might complain. I really like that it is not as heavy as traditional alfredo sauce. Thanks for this recipe – it is a keeper! You can easily swap out the add-ins for different flavor profiles.
My husband and I loved this. I have made “Chicken with Sun Dried Tomato Cream Sauce” from this website and that recipe is my favorite chicken dish from this website. This is the same sauce, except its tossed with penne, and uses andouille sausage instead of chicken. When I made this dish, I followed the recipe, except: I added grilled chicken, in addition to the andouille sausage, AND I used half the amount of red pepper flakes called for, which was plenty spicy, in my opinion. The thing I love about this recipe is you can customize it by choosing your protein(s), or leaving it out altogether. Its all good! The sauce itself is really the star of the dish…and its amazing.
This was so good, even with all alterations I made for being vegan and also for wanting to only use what I already have. Like a lot of reviewers commented, this recipe is a great base For the heavy cream, I used a recipe with just 2 ingredients: cashews and plant-based milk (I used Macadamia Nut Milk). Instead of Parmesan, I used Daiya’s Cheddar block. Instead of sausage, I used All VegetarianVegan Smoked Drum Sticks. And I used Veggie Broth. This is definitely a keeper!
You are my spirit animal! 🙂
This is so, so good and creamy!
I was searching for a sun-dried tomato recipe to complement my tomato basil bread. Thanks for putting this out there! It’s a great base.
I made a few tweaks:
-used Costco’s Amylou garlic asiago chicken sausge
-little white wine to deglaze the brown bits in sausage pan, added 1 tbs of butter to the existing oil remnants
-used the pasta water in replacement of the chicken broth
-cut a zucchini, salted, and let it sit to remove some moisture, then added to the sauce before the cream to cook a bit
Delicious! I’ll post pic on insta under coachTerriS
Best pasta ever! Super easy to cook too!
Delicious! Substituted smoked paprika for red pepper flakes and leftover ground bratwurst for andouille sausage and it was still a hit! So thankful you shared this recipe.
Love all your recipes.
Elegant, tasteful and yet simple.