This Sun-Dried Tomato Pasta with Italian Sausage is an easy, flavor-packed dinner with a touch of heat. It’s perfect for a cozy weeknight yet impressive enough for guests. The recipe uses the oil from jarred sun-dried tomatoes to brown the sausage, adding extra depth and richness.
This Sun-Dried Tomato Pasta with Italian Sausage delivers a complete dinner in one bowl: protein, carbs and greens, all brightened by tangy sun-dried tomatoes and plenty of savory parmesan.
Why we love this Sun-Dried Tomato Pasta recipe
Simple to prepare but big on flavor — the sun-dried tomatoes and their oil transform the dish. This pasta is:
- quick to prep and cook
- a full meal with protein, carbs and veggies
- easy to adapt — swap vegetables, omit the meat, or use gluten-free pasta
- a reliable family favorite — because it’s pasta
We hope you enjoy it as much as we do!
Ingredient notes
See the recipe card below for exact measurements.
- Pasta: Any short pasta works — rotini, penne, bow ties. Use gluten-free if needed.
- Sun-dried tomatoes: Choose jarred tomatoes packed in oil; the oil is used for cooking to boost flavor.
- Parmesan: Freshly grated melts best into the sauce; pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
- Sausage: Adjust spice with mild, sweet, or spicy Italian sausage. You can use sausage links (slice or squeeze out the meat) or ground sausage.
How to make this recipe
Step 1: Bring a large pot of water to a boil and cook pasta until al dente following package directions. While the pasta cooks, heat 1 tablespoon of the sun-dried tomato oil over medium-high in a sauté pan. Brown the Italian sausage, breaking it into small pieces. When browned, remove the sausage and drain excess fat. Set aside.
Step 2: Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and pour it over baby spinach so the residual heat wilts the greens.
Step 3: Add the remaining tablespoon of sun-dried tomato oil to the pan and sauté minced garlic about 1 minute. Add the sun-dried tomatoes and sauté another minute to release their flavor.
Step 4: Add chicken broth and seasonings (Italian seasoning, crushed red pepper, cracked pepper, and salt). Simmer 3–4 minutes, stirring often, to reduce the liquid slightly.
Step 5: Stir in the heavy cream and grated parmesan. Simmer until the sauce thickens slightly. Add reserved pasta water a little at a time (about 1/4 cup increments) until you reach the desired saucy consistency.
Step 6: Return the browned sausage to the pan, add the pasta (and wilted spinach), and toss to coat evenly in the sauce. Serve with extra grated parmesan and freshly chopped basil if desired.
Recipe tips
- Make it saucier: Reduce the pasta quantity slightly or increase cream, broth, and parmesan for a richer sauce.
- Vegetarian/vegan option: Use plant-based sausage and omit or substitute the parmesan for a vegan alternative.
- Reheating leftovers: Add a splash of olive oil or a little extra cream when warming to restore creaminess.
Time saving tips
- Use pre-cooked sausages: Slice and toss in for a faster finish.
- Quick pasta options: Ready-to-heat pasta can save time; if you don’t have starchy pasta water, mix 1/4 tsp cornstarch with 1 cup cold water as a binder.
- Meal prep: Cook components ahead in the week and reheat for quick dinners.
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, uncooked (penne suggested)
- 1 lb ground Italian sausage
- 3/4 cup sun-dried tomatoes in Italian herbs, drained
- 4–5 garlic cloves, minced
- 1 1/4 cup chicken broth
- 1/3–1/2 cup heavy cream
- 1/3 cup parmesan cheese, freshly grated (plus more to serve)
- 1/2–3/4 cup reserved pasta water
- 2 large handfuls baby spinach
- 1 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper (adjust to taste)
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
Instructions
- Bring a large pot of water to a boil and cook pasta until al dente.
- While the pasta cooks, heat 1 Tbsp sun-dried tomato oil over medium-high. Brown the Italian sausage, breaking it into small pieces. Drain excess fat and set aside.
- Reserve about 1 cup pasta water before draining. Drain pasta and pour over baby spinach to wilt.
- Add 1 Tbsp tomato oil to the pan and sauté garlic for about 1 minute, then add sun-dried tomatoes and sauté another minute. Add chicken broth and seasonings, and simmer 3–4 minutes.
- Stir in cream and parmesan. Simmer until the sauce thickens slightly. Add reserved pasta water gradually until you reach the desired consistency.
- Return sausage to the pan, add the pasta and wilted spinach, and toss to coat evenly. Serve topped with extra parmesan and chopped basil if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, undercook the pasta slightly (just shy of al dente), cool completely, and freeze up to 3 months.
Make it saucier: Use slightly less pasta or increase the cream, broth, and parmesan.
Vegetarian/vegan: Swap in plant-based sausage and omit or use a vegan parmesan alternative.
Reheating: Add a drizzle of olive oil or a splash of cream when reheating to restore moisture.
Nutrition
Calories: 598 kcal, Carbohydrates: 54 g, Protein: 24 g, Fat: 32 g (approximate)
Nutrition information is an approximation.
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