Pasta with Sun-Dried Tomato cream sauce
An easy pasta with a very good Sun-dried tomato sauce.
- Yield:
- 4 servings
- Category:
- Pasta
- Cuisine:
- Italian
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Total Time:
- 30 min
INGREDIENTS:
- Pasta
- 225 grams (8 ounces) penne or fusilli
- 1 tablespoon olive oil
- 2 smoked andouille sausage links, thinly sliced, or 4 wieners
- 2 tablespoons chopped fresh parsley leaves
- 12 cherry tomatoes, halved
- Cream Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- 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, cherry 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.