Description
This creamy Italian sausage sun-dried tomato pasta is a rich and savory weeknight dinner dream. Tender pasta is tossed with spiced sausage, wilted spinach, and sun-dried tomatoes in a silky Asiago cream sauce that tastes like it came straight from a cozy trattoria.
Ingredients
1 lb uncased sweet or mild Italian sausage
2 tablespoons extra virgin olive oil
½ cup diced shallots
4 cloves garlic, diced
1½ cups packed julienne sun-dried tomatoes, drained and lightly rinsed
¾ cup dry white wine
2 cups heavy cream
3 sprigs fresh thyme
½ teaspoon coarse sea salt
⅔ cup grated fresh Asiago cheese
2 cups packed fresh spinach
1 lb short cut pasta
Water for boiling
2 teaspoons coarse sea salt for pasta water
Optional Garnish:
Extra Asiago cheese
Fresh cracked pepper
Fresh thyme or basil
Additional coarse sea salt
Instructions
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In a large sauté or braising pan, cook the Italian sausage over medium heat until browned. Remove the sausage and place on a paper towel-lined plate. Wipe out the pan, keeping the flavorful browned bits.
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
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In the same pan used for the sausage, heat olive oil over medium heat. Add shallots and cook for 3 minutes, stirring frequently. Add garlic and cook for another 2 minutes. Stir in the sun-dried tomatoes and cook for 3 additional minutes.
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Pour in the white wine and deglaze the pan, scraping up the browned bits. Let the wine reduce by half. Add the heavy cream, thyme sprigs, and salt. Simmer over low heat for 4 minutes.
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Stir in the Asiago cheese until melted and smooth. Return the sausage to the pan and simmer for 3 to 5 more minutes.
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Fold in the spinach and stir until wilted. Add the cooked pasta and gently toss until fully coated in the sauce.
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Serve hot, garnished with extra cheese, herbs, cracked pepper, or salt as desired.
Notes
Use spicy Italian sausage for extra heat, or substitute with chicken or turkey sausage for a lighter version.
You can swap Asiago with Parmesan or Pecorino Romano depending on your flavor preference.
This recipe reheats well—store in the fridge for up to 3 days and reheat with a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired