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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I’ve made this twice now. Easy, quick, and delicious! I don’t typically enjoy leftovers but this was an exception.
This was amazing! I made it with spinach and ricotta ravioli and had to add more broth and heavy cream since I like my pasta on the saucy side. I just want to compliment you on your recipes and simplicity. As a full time working mom, your website has been a life saver!
Hi Chungah, I just made this today and it’s DELISH! I have tried several of your recipes, and have yet to try one that didn’t turn out great. The first one was the one pan garlic pasta dish that I made a couple years ago, and it was the first time I had actually cooked anything. Now I love trying new recipes and cooking! Thank you for sharing such delicious, creative dishes, and making them easy to follow. I also really appreciate the healthier recipes on this website, and the nutritional info. I always look forward to your posts 🙂
Can you use turkey sausage as we do not eat pork???
Yes, absolutely.
Hi Chungah!
I’ve made this recipe three times so far and it’s so delicious.
I am planning to make it for a party but two of my guests don’t eat meat so I wanted to use shrimp instead.
I was wondering when I should cook the shrimp, should I cook it beforehand like the sausage and then add it after? Or should I add the uncooked shrimp after the sauce is made and cook it in the sauce?
Thank you!
You can cook the sausage and shrimp together.
I like a lot of sauce, a lot of flavour and richness so I did everything as listed but added maybe 1/4 cup extra chicken stock and about 1/3-1/2 a cup 1% milk. It is a forgiving sauce as mentioned and I also have made the “mother” recipe of chicken in sundried tomato cream sauce. I picked up at least 25 lb tomatoes over the summer from farmers markets and from generous gardeners and dried them, this was a great opportunity to use literally, the fruits of my labor. Good for company or a special treat.
This was delicious!! The only thing I did different was add two huge handfuls of fresh spinach at the end, let it wilt, then serve up our plates.
All my boys loved it and so did I!!
You never disappoint!
This was amazing! I had some fresh ravioli on hand and I used fresh herbs from my garden. My whole family raved about it and I can’t wait to have the leftovers for lunch today!
This recipe was a HUGE hit in my house! I personally like Italian sausage better, so I used Italian sausage , I also added 2 cups of kale and doubled the recipe with the sauce as I had a family of 5 to feed. It got really thick so I added a little extra heavy cream to make it a little less thick. Was perfection ! I also used double the recipe in garlic, as I personally love garlic! I was told by my son, husband and grandmother that this was the best pasta dish they have ever had! And we are Italian lol #Amazing
I served with garlic bread and salad!
Don’t forget the red wine !
I even made some chocolate gelatin for dessert!
Huge winner guys! Men it’s easy enough for you to make and surprise on a special occasion!
Thanks for the recipe!
Bravo !
Can I substitute vegie broth for the chicken broth? My husband and son are vegetarian.
Yes.
What i would recommend :
This is a great recipe overall! I only had a few problems, i had pasta that required 11 minutes of cooking and started it at the beginning, following the instructions, and it was done before i even got to the chicken broth, i would say , start thr pasta right after you finish whisking in the heavy cream, so you can avoid your noodles getting cold in the strainer.
Also, the recipe for the sauce calls for 2 cloves of garlic and then 3 cloves aswell, do i need 5 total?
Yummy for sure! 10/10 JRHNBR
You only need 3 cloves of garlic. The recipe has been updated. Thanks, Lucifer! 🙂
I am looking for good recipes to feed a very large group (about 150) at a family reunion. And items that I can make ahead of time. Do you think this sauce would reheat well if I made it ahead of time and then just cooked the pasta fresh and poured the heated sauce over it?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Hi! Making this tonight for some guests. Do you have a suggestion for a side dish that would pair well with this?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Do you post the nutritional facts for your recipes? Would love to track this somehow.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
This is delicious! It was perfect for 2. No leftovers, yay!
mmm, very good this recipe
I don’t usually comment but had to for this one. This was certainly “Damn Delicious”! Everyone loved it (tasted like it was from a restaurant). Like a previous commenter stated it is very forgiving – I forgot to add the spices and cheese until the end and just tossed the whole thing together with some extra half/half. Thanks for the recipe 🙂
I ended up with more sausage than penne so I’m doubling the noodles. I used the Johnsonville brand andouille links. Maybe they are larger than normal andouille links?
what a delicious recipe! Thanks for sharing!
Looks delicious, thaks for sharing !