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.
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Looks & sounds delicious. It’s now on my menu for this weekend. Was wondering if the cream sauce could be made 1 day ahead, kept in fridge, & then warmed up on stove the following day & poured over the freshly cooked pasta? Having a huge crowd & trying to pre-prep as many dishes as possible. Thanks!
This is a terrific base recipe that can be used with an endless variety of proteins and vegetable variations. I strongly encourage the addition of lemon juice or any acid to brighten up the dish. Thanks for offering a quick, easy and cost effective recipe!
This is fast and easy and was indeed tasty. I added some chopped pepperoni instead and I also made a puttanesca sauce as a choice and the two actually paired well side by side! Will make this again for the family. I used dried Sun-Dried tomatoes and still tasted well.
I made this (double) for my family tonight and it was a major hit! I used the leftover water from softening the sun dried tomatoes to cook my sausage in and also added red onion and mushrooms. Sautéed that all done and added it to my sauce that I had made in a separate pan then added al dente noodles to complete! So delicious!
WOW! This is delicious!!! I bought a jar of sundried tomatoes over 6 months ago. I went in search of a recipe to use it with. I found you! I had heavy cream leftover from a few days ago… this worked perfectly!! I did not add the sausage… did not have any meat. I plan on making this again and again!!! I doubled the batch and am so glad I did!! <3!!!! TYTYTYTY!! <3 !
I made only the sauce. It was excellent. Planning on making your complete recipe another day.
This recipe is amazing! I have been looking for a long time for just the right pasta recipe and this is it! I made it without the sausage and it was still great so I’m sure it would be over the top with the sausage. Thanks so much for the recipe!
Hi, I made this vegetarian using what items we have available here in Finland. Since there is no veggie (or even regular) Andouille sausage, I used Quorn sausages instead and added a sprinkling of smoked paprika; I have never had Andouille sausages, but I read up on the ingredients and that seemed appropriate. I sauteed them with some added onions (because we love them) and followed the rest of the recipe as written. Substituted chicken broth for vegan chicken broth and used reduced fat (10%) cream instead to cut down on calories and fat a little bit. Very delicious once everything came together. 🙂 Even my husband enjoyed it, and he hates anything with even the slightest taste of cheese. Thank you again for the recipe!
I’m pretty picky with recipes because I cook so much, but I tried this as a vegetarian dish and I loved it. It’s going in the favourites for sure!
Easy and delicious. Made it with home-made oven dried tomatoes during garden season, even better.
This was so easy! I usually have trouble with gravies and cream sauces but this was super easy. And it really didn’t take me much more than 30 minutes! I used hillshire farm andouille sausage and it worked great. Too bad I can’t make this at work for our potluck this Friday. It would be gone in minutes.
I discovered this recipe last weekend and I’ve made it twice already. It is the best pasta dish I have EVER made at home myself. SO easy. SO good. It’s going into the weekly rotation for sure! Love this so much and can’t wait to experiment with different meats and veggies in this delicious cream sauce.
Just made the sauce and it tasted delicious!
I’m in the process of making thr tomato cream sauce but I’m going to use it as a base on which I’ll place sausage cakes, sort of like crab cakes but sausage instead. The sauce sounds great! Thanks for the recipe.
That sounds delicious!
Watched your recipe being used on a Weed’em & Reap video (https://www.youtube.com/watch?v=67nOCc9Ylu8) and decided to try my own spin on it. Used Chicken thighs and the cream sauce recipe, threw everything in a Quick Pot and pressure cooked. Served over rice, AMAZING!!! Just had a bowl of leftovers…thanks for sharing!!! 😀
This is by far the best most delicious dish I’ve ever had.
Hi Chungah! Would I be able to make this recipe using zucchini noodles instead of pasta?
Thank you!
Absolutely! That sounds like such a great idea!
I have tried many of your recipes and enjoyed them all, but this one was my favorite. Absolutely delicious!
Keep up the good work. Really enjoy your work.
Michael
Thank you Michael! We appreciate it.
Delicious, and easy to make! Reheated really well on the stove- put it in a non stick skillet and heated while adding splashes of milk here and there as I went. Was just as creamy as when I made it!
Awesome Kate! Thanks for sharing your re-heating tricks with us!
This is one of my absolute favorite recipes. Truly comfort food. I use fat free half and half to be a tad calorie conscious!
I love andouille sausage but have also made it with grilled chicken. You cannot go wrong with whatever you out in! Amazing – Thank You!