Name: Sun-Dried Tomato Pasta with Sausage Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup chicken broth; 1 cup half and half; 1 teaspoon Dijon mustard; 1 teaspoon hot sauce; 1 teaspoon soy sauce; ½ teaspoon basil; ½ teaspoon oregano; ½ teaspoon parsley; ½ teaspoon onion powder; ½ teaspoon paprika; ¼ teaspoon garlic salt; 1 lb sweet Italian sausage links (or hot if preferred); 1 tablespoon olive oil; ½ lb ziti pasta (or pasta of choice); ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay); 3 cloves garlic, minced; 3 tablespoons butter; 2 tablespoons tomato paste; 1½ tablespoons flour; ½ cup sun-dried tomatoes, drained and sliced; 1 tablespoon cream cheese, softened; ¾ cup grated Parmesan cheese; 3 cups packed fresh spinach

Nothing beats a comforting plate of pasta that feels both fancy and doable on a weeknight. This Sun-Dried Tomato Pasta with Sausage Recipe has become one of my go-to dishes when I crave something flavorful but don’t want to fuss for hours. Let me walk you through why it’s a keeper and how you can make it your own!

This image shows a pan filled with creamy rigatoni pasta mixed with round sausage slices, wilted green spinach leaves, and pieces of dark sun-dried tomatoes. The rigatoni has a golden-yellow color coated with a smooth, light brown creamy sauce, while the sausage slices are browned on the edges. The spinach adds a fresh green color, scattered evenly throughout the dish. The pan is silver and sits on a white marbled surface with a white cloth visible in the background. A silver spoon rests inside the pan, partly covered by the pasta. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe
Top Tip
How to Serve Sun-Dried Tomato Pasta with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sun-Dried Tomato Pasta with Sausage Recipe

Why You'll Love This Recipe

I’m genuinely excited to share the Sun-Dried Tomato Pasta with Sausage Recipe because it strikes the perfect balance between rich, hearty, and fresh—all in one skillet. The layers of flavor and the creamy sauce make it feel special, yet the recipe is surprisingly approachable for cooks of all levels.

Bold Flavor Combo: Sausage and sun-dried tomatoes create a rich, savory base that makes every bite memorable.
One-Skillet Sauce Magic: The sauce is creamy but lightened by herbs and a splash of white wine, making it indulgent without being heavy.
Simple Yet Versatile: You can swap pasta shapes, adjust spice levels, or even sneak in veggies—you’ll never get bored of this dish.
Time-Saving: You’re mostly cooking everything in one pan, which means less mess and a faster cleanup—always a win in my book.

Ingredients & Why They Work

What makes this recipe shine are the fresh and pantry-friendly ingredients that effortlessly play off each other. The chicken broth and half-and-half form a luscious sauce base, while sun-dried tomatoes add an intense, sweet umami burst. And trust me, that sausage isn’t just a protein—it’s a flavor powerhouse.

Flat lay of a pound of fresh sweet Italian sausage links, a half pound of uncooked ziti pasta, three whole uncracked garlic cloves, a few dried sun-dried tomato slices, a small mound of fresh packed spinach leaves, a small white ceramic bowl filled with smooth tomato paste, a small white ceramic bowl with softened cream cheese, a small white ceramic bowl of grated Parmesan cheese, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl holding light chicken broth, a small white ceramic bowl with pale half and half cream, a small white ceramic bowl of pale white vinegar-like Dijon mustard, a small white ceramic bowl with bright red hot sauce, a small white ceramic bowl of dark soy sauce, and small white ceramic bowls each holding fresh dried basil, oregano, parsley, onion powder, paprika, and a small heap of garlic salt, all arranged symmetrically and realistically in balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Italian sausage: I like the sweet version for its milder flavor, but go hot if you like a kick. Browning it well adds incredible depth.
Olive oil: Adds a subtle fruity note and helps brown the sausage evenly.
Pasta (ziti or choice): I prefer ziti—its hollow shape holds the sauce beautifully—but penne or rigatoni work great too.
Dry white wine: This little splash brightens the sauce and creates complexity—I usually use Sauvignon Blanc.
Garlic: Fresh minced garlic always brings that classic aroma and savory bite.
Butter: For richness and to create the silky sauce texture.
Tomato paste: Concentrated tomato flavor that thickens the sauce naturally.
Flour: Helps thicken the sauce without lumps when cooked into the butter and paste.
Sun-dried tomatoes: These jewels pack a punch of savory sweetness and chew that codes perfectly with creamy sauce.
Cream cheese: Adds subtle tang and velvety smoothness, making the sauce irresistibly creamy.
Parmesan cheese: Fresh-grated is essential here for the best melt and nutty flavor balance.
Spinach: A handful or two adds color, freshness, and sneaks some greens into this indulgence.
Herbs & spices: Basil, oregano, parsley, onion powder, paprika, garlic salt—all working in the background for a seasoned sauce that feels layered and homemade.
Dijon mustard, hot sauce & soy sauce: None are overpowering, but all boost the umami and brighten the flavorful sauce foundation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Sun-Dried Tomato Pasta with Sausage Recipe is a flexible canvas—depending on what’s in your fridge or your mood, you can really personalize it. I often swap spinach for kale or add mushrooms for earthiness. Sometimes, I toss in a handful of red pepper flakes to amp up the heat.

Vegetarian Variation: Skip the sausage, add hearty mushrooms or roasted eggplant, and increase the sun-dried tomatoes for that savory umami you miss.
Spice Level Up: Swapping sweet Italian sausage for hot or spicy varieties gives it a welcome zing.
Seasonal Changes: In spring, tossing in fresh peas or asparagus tips brings a sweet crunch and seasonal brightness.
Dairy-Free Twist: Use coconut cream or cashew cream in place of half-and-half and cream cheese for a luscious, dairy-free option.

Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe

A white bowl holds a dish with two main layers: the first layer is short, thick pasta tubes coated with a creamy orange sauce, giving a smooth, slightly shiny look; the second layer consists of round slices of brown sausage mixed with dark green leafy spinach and dark, irregular sun-dried tomato pieces evenly scattered on top and mixed in; the dish is sprinkled with small white Parmesan cheese shavings and a light dusting of black pepper, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Sauce Ingredients Ahead

I like to combine the chicken broth, half-and-half, Dijon mustard, hot sauce, soy sauce, and all the herbs and spices in a big measuring cup with a spout and set it aside. Having this ready means your sauce comes together fast and smooth, without scrambling to find things mid-cook. Measuring everything upfront always helps me stay calm and focused.

Step 2: Brown and Simmer the Sausage

Heat olive oil over medium-high and get your sausage sizzling until it’s brown on all sides—this caramelization is the flavor powerhouse in this dish. Once browned, I add half a cup of water or broth, cover it, and simmer for about 10 minutes for juicy, tender sausage. Then, I lift the lid to let excess liquid evaporate, ensuring the flavors concentrate. Let the sausage rest before slicing—that helps keep it moist.

Step 3: Start Cooking Your Pasta

While the sausage simmers, get a big pot of salted water boiling for your pasta. I aim for al dente, so cook it just long enough for a slight bite, then drain and set aside.

Step 4: Build the Flavorful Sauce in the Sausage Pan

Using the same skillet you cooked your sausage in means you get all those tasty browned bits off the bottom. Pour in the white wine and simmer it until it halves—that deepens the flavor. Then add garlic for aroma, followed by melting butter, tomato paste, and flour to create a roux. Keep stirring for 1-2 minutes to cook out any flour taste. Slowly whisk in your pre-mixed sauce liquid, little by little, so the sauce thickens beautifully.

Step 5: Finish with Cream Cheese, Parmesan, and Spinach

Once the sauce simmers and thickens, stir in the sun-dried tomatoes, cream cheese, and gradually add Parmesan cheese while stirring constantly. This layering creates that silky, tangy creaminess. Finally, toss in the spinach and let it wilt—don’t overcook it or it loses its vibrant color and texture.

Step 6: Combine Everything and Serve

Add the cooked pasta and sausage slices back into the skillet. Mix gently until everything is coated in the sauce and warmed through. At this point, taste and adjust with a pinch of salt or some freshly cracked black pepper if needed. That’s it—ready to plate and enjoy!

Top Tip

I’ve learned a few things after making this beloved Sun-Dried Tomato Pasta with Sausage Recipe many times. These are my must-knows to save you time and enhance the flavors, so you get perfect results every time.

Get that perfect sausage sear: Don’t rush browning—low and slow if needed—because those caramelized bits are flavor gold for your sauce.
Reduce your wine well: Simmer until halfway gone to avoid a harsh alcohol taste but keep the brightness intact.
Add the sauce slowly: Pour in the sauce mixture in small amounts to control thickness and avoid lumps in your creamy sauce.
Don’t skip resting your sausage: It makes slicing easier and keeps the sausage juicy once mixed in.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Two side-by-side images show a cooking process in a shiny metal pan on a white marbled surface. The left image has a mix of thick reddish-brown sauce spread on the pan's bottom, with a woman's hand pouring a creamy white sauce with herbs into the pan, and a blue spatula resting inside. The right image shows the same pan with a thick orange-brown sauce mixed with green spinach leaves, and chunks of food visible under the sauce, while the blue spatula stirs the mixture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about simple garnishes here—it’s usually a sprinkle of extra Parmesan, some fresh basil or parsley to brighten it up, and maybe a crack of black pepper. Sometimes I drizzle a little good olive oil or add a few red pepper flakes if I want a spicy kick. These little touches bring freshness and balance.

Side Dishes

A crisp green salad with a lemon vinaigrette pairs beautifully to cut through the richness. I also love serving this with warm crusty bread to sop up any extra sauce. Roasted veggies like asparagus or Brussels sprouts work wonderfully when you want to add more texture.

Creative Ways to Present

For special occasions, I’ve served this pasta layered in an elegant casserole dish with extra Parmesan on top, then broiled until bubbly and golden. It also makes a splendid pasta bowl served family-style: big platter, sausage arranged artfully, spinach twirled, garnished with fresh herbs—always a hit at dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover sun-dried tomato pasta in an airtight container in the fridge, where it lasts about 3 days. I find the pasta absorbs the sauce even more overnight, intensifying flavors way beyond day one.

Freezing

This recipe freezes well if you want to save portions for later. I recommend freezing without the spinach (add fresh when reheating) for best texture. Defrost overnight in the fridge before reheating.

Reheating

Reheating creamy pasta can be tricky but I use a gentle approach—microwave on low power with a splash of milk or broth helps bring back that creaminess without drying out. Alternatively, reheating over low heat on the stove works wonders, stirring frequently.

Frequently Asked Questions:

Can I use a different type of sausage in this recipe?

Absolutely! While sweet Italian sausage gives a great mild, herby flavor, you can swap for hot sausage if you want more spice or even chicken or turkey sausage for a lighter option. Just adjust cooking time as needed.

What if I don’t have white wine?

No worries! You can use extra chicken broth instead of white wine. It won’t have the same brightness, but the herbs and sun-dried tomatoes still keep the sauce flavorful. Some also use non-alcoholic wine alternatives.

Can I make this recipe vegetarian?

Yes! Just omit the sausage and add mushrooms, roasted veggies, or your favorite plant-based protein. Boost the umami by adding more sun-dried tomatoes and a splash of soy sauce or vegetarian Worcestershire sauce.

How do I prevent the sauce from becoming too thick or clumpy?

The key is to add the sauce mixture slowly at Step 4 and stir constantly to keep it smooth. Also, make sure your roux cooks for a full 1-2 minutes before adding liquid to avoid raw flour taste and lumps.

Final Thoughts

This Sun-Dried Tomato Pasta with Sausage Recipe is one of those dishes I keep coming back to because it’s both comforting and sophisticated without the fuss. I love how it fills the kitchen with amazing smells and always gets a happy reaction—from quick family dinners to small dinner get-togethers. I hope you enjoy making it as much as I do, and maybe tweak it here and there to make it truly yours!