A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
4.9 stars (33 ratings)
Ingredients
8ouncespenne
1tablespoonolive oil
2smoked andouille sausage links, thinly sliced
2tablespoonschopped fresh parsley leaves
For the cream sauce
2tablespoonsunsalted butter
3clovesgarlic, minced
2tablespoonsall-purpose flour
1cupchicken broth
½cupheavy cream
⅓cupjulienned sun dried tomatoes in olive oil, drained
¼cupfreshly grated Parmesan
¼teaspoondried oregano
¼teaspoondried basil
¼teaspoonred 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.