Italian Sausage Sun Dried Tomato Pasta Recipes

SUN-DRIED TOMATO & SAUSAGE PASTA

Steps:

• Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
• Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

CHEESY SUN-DRIED TOMATO PASTA WITH SAUSAGE AND SPINACH

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and set aside.
• In a large, deep skillet, heat the olive oil over medium high. Add the sausage and brown on all sides. Reduce the heat to medium, then add the white beans, sun-dried tomatoes, garlic, salt and pepper, and red pepper flakes. Cook until the beans are warmed through and the garlic is fragrant, about 1 minute. Stir in the reserved pasta, then the spinach and arugula. If the pasta seems dry, add a little of the reserved pasta water to loosen it. Cook just until the greens wilt, about 30 seconds. Remove from heat and sprinkle with Parmesan and herbs. Enjoy warm.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA WITH SUN DRIED TOMATOES AND SAUSAGE

Steps:

• Saute the garlic and onion in the olive oil.
• Brown sausage in olive oil with garlic and onion.
• Deglaze pan with wine.
• Add spinach to wilt.
• Add sun dried tomatoes.
• Add canned tomatoes.
• Simmer and reduce for 10 minutes.
• Add Pasta and toss.
• Top with chopped fresh basil.