Pasta with Sun-Dried Tomato Cream Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Pasta with Sun-Dried Tomato Cream Sauce
Description
Pasta with Sun-Dried Tomato Cream Sauce highlights penne pasta tossed in a creamy sauce made from butter, garlic, and flour to form a roux base. Chicken broth and heavy cream enrich the sauce, while julienned sun-dried tomatoes add a concentrated tomato flavor and slight chewiness. The inclusion of smoked andouille sausage introduces a smoky, meaty element that contrasts with the smoothness of the cream sauce. Aromatic herbs like oregano and basil, alongside Parmesan cheese and red pepper flakes, deepen the savory and mildly spicy profile. Cooking the pasta separately until al dente ensures the perfect bite.
The sauce is carefully emulsified by gradually whisking in broth and cream, then combined with the pasta and cooked sausage for an even coating. Garnishing with fresh parsley adds a subtle herbaceous note and a splash of color. This recipe balances creamy texture with pronounced tomato and sausage flavors, offering a comforting and satisfying entree.
Serving this pasta immediately after combining preserves the sauce’s smoothness and the sausage’s texture. It pairs well with a simple green salad or steamed vegetables for a complete meal. The recipe can be adapted to include other pasta shapes, but penne holds the cream sauce well between its tubes, making each bite flavorful.
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 2 andouille sausage thinly sliced, smoked, links
- 2 tablespoons parsley chopped fresh leaves
For the cream sauce
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup sun-dried tomatoes drained, julienned, in olive oil
- ¼ cup Parmesan Cheese freshly grated
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ teaspoon red pepper flakes or more, to taste
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
4.9
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