This Sun-Dried Tomato Pasta with Italian Sausage is an easy, flavorful weeknight dinner with a touch of heat. The recipe uses the oil from jarred sun-dried tomatoes to brown the sausage, building extra depth of flavor. It’s simple to make, comforting, and impressive enough for guests.
This Sun-Dried Tomato Pasta with Italian Sausage checks all the boxes: protein, carbs, and greens in one satisfying bowl.
Pasta recipes are family favorites, and this one is reliably popular for a simple, complete dinner that comes together quickly.
Sun-dried tomatoes packed in oil bring intense, savory-tangy flavor to this dish. They pair well with many preparations and add a rich, concentrated tomato note without long simmering. In this recipe they meld with garlic, cream, and parmesan to create a silky sauce that clings to the pasta.
Why We Love This Sun-Dried Tomato Pasta Recipe
The recipe is straightforward, but the combination of sun-dried tomatoes, Italian sausage, cream, and parmesan produces bold, satisfying flavor.
This sun-dried tomato and Italian sausage pasta is:
- quick and easy to prep
- a complete meal with protein, carbs, and veggies
- flexible—add other vegetables, leave out the meat, or use gluten-free pasta
- comforting and crowd-pleasing
We hope you enjoy it as much as we do!
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Pasta: Use any short pasta you have—penne, rotini, farfalle, or a gluten-free alternative.
- Sun-dried tomatoes in oil: Choose the jarred variety in oil; the oil is used for cooking and adds great flavor. An Italian herb variety works well.
- Parmesan: Freshly grated parmesan melts into the sauce better than pre-shredded varieties.
- Sausage and spice level: Adjust heat by choosing mild, sweet, or spicy Italian sausage. You can brown ground sausage or slice pre-cooked links—either works.
How to make this recipe
Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. While the pasta cooks, heat 1 tablespoon of the sun-dried tomato oil in a sauté pan over medium-high heat. Add the Italian sausage and brown, breaking it into small pieces. Remove the browned sausage and drain any excess grease. Set aside.
Step 2: Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and immediately toss it with the baby spinach so the heat wilts the leaves.
Step 3: Add the remaining tablespoon of sun-dried tomato oil to the pan and sauté minced garlic for about one minute. Add the chopped sun-dried tomatoes and sauté another minute.
Step 4: Pour in the chicken broth, add Italian seasoning, crushed red pepper, salt and cracked pepper, and simmer for 3–4 minutes, stirring occasionally, until the mixture reduces slightly.
Step 5: Stir in the heavy cream and freshly grated parmesan. Simmer briefly to allow the sauce to thicken. Add reserved pasta water a little at a time (about 1/4 cup increments) until you reach the desired consistency.
Step 6: Return the sausage to the pan, add the cooked pasta and toss until everything is evenly coated with sauce. Serve with extra grated parmesan and freshly chopped basil, if desired.
Recipe Tips
- For a saucier result: Use a little less pasta or increase the cream, broth, and parmesan to taste.
- Make it vegetarian or vegan: Substitute plant-based sausage and omit or replace parmesan with a vegan alternative.
- Reheating leftovers: Toss with a drizzle of olive oil or a splash of cream to restore creaminess.
Time Saving Tips
- Use pre-cooked sausages: Slice and warm them, or brown them briefly to save time.
- Use ready-to-heat pasta: If using microwavable pasta, you won’t have starchy pasta water—substitute by whisking 1/4 teaspoon cornstarch into 1 cup cold water.
- Meal prep: Cook components ahead in the week and reheat when ready to serve.
Other Pasta Recipes
- Creamy One Pot Pasta
- Simple Ground Beef Skillet
- Easy No Boil Lasagna
- One-Pot Chicken Alfredo
- Pumpkin Ricotta Pasta Bake
- 15 Minute Tomato Basil Gnocchi
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Sun-Dried Tomato Pasta with Italian Sausage
Ingredients
- 2 Tbsp sun-dried tomato oil
- 12 oz short pasta (penne, rotini, etc.), uncooked
- 1 lb ground Italian sausage
- ¾ cup sun-dried tomatoes in Italian herbs, drained
- 4–5 garlic cloves, minced
- 1¼ cup chicken broth
- ⅓–½ cup heavy cream
- ⅓ cup freshly grated parmesan, plus more for serving
- ½–¾ cup reserved pasta water
- 2 large handfuls baby spinach
- 1½ tsp Italian seasoning
- ½ tsp crushed red pepper (adjust to taste)
- ½ tsp cracked pepper
- ½ tsp sea salt
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- While pasta cooks, heat 1 Tbsp sun-dried tomato oil in a sauté pan over medium-high heat. Brown the Italian sausage, breaking it into small pieces. Remove and drain any excess grease. Set aside.
- Reserve about 1 cup of pasta water before draining. Drain the pasta and pour it over the baby spinach to wilt the leaves.
- Add the remaining 1 Tbsp sun-dried tomato oil to the pan and sauté garlic for about 1 minute. Add the sun-dried tomatoes and sauté another minute. Add chicken broth and seasonings, then simmer 3–4 minutes.
- Stir in the heavy cream and parmesan. Simmer briefly until the sauce begins to thicken, then add reserved pasta water in ¼ cup increments until you reach the desired consistency.
- Return the sausage to the pan, add the pasta, and toss to coat evenly. Serve with extra parmesan and chopped basil if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and freeze in a freezer-safe container for up to 3 months. To avoid soggy reheated pasta, undercook slightly before freezing.
Adjust sauciness: Reduce the pasta amount or increase cream, broth, and parmesan for a looser, creamier sauce.
Vegetarian/vegan option: Use a plant-based sausage and omit or replace parmesan.
Reheating: Add a splash of olive oil or a little cream when reheating if the pasta seems dry.
Nutrition
Calories: 598 kcal, Carbohydrates: 54 g, Protein: 24 g, Fat: 32 g. Nutrition is an estimate and should be used as a guideline.
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