Pasta with Sun-Dried Tomato Cream Sauce — Damn Delicious

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Pasta with Sun-Dried Tomato Cream Sauce

A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!

Remember that sun-dried tomato cream sauce I made not too long ago? The one I wanted to guzzle down? Well, I just had to make it again, except this time I turned into an epic pasta dish.

Best of all, this is the easiest pasta dish ever, and you can add in your favorite meats and/or veggies – the possibilities are endless. Although I highly recommend the smoked andouille chicken sausage (found at Trader Joe’s) – it pairs beautifully with the sun dried tomatoes and heavenly cream sauce!

Pasta with Sun-Dried Tomato Cream Sauce

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!

Ingredients:

  • 8 ounces penne
  • 1 tablespoon olive oil
  • 2 smoked andouille sausage links, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves

For the cream sauce

  • 2 tablespoons unsalted 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:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in pasta and sausage until well combined, about 1-2 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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81 comments

This looks yummy! I’m going to make this week but with zuchinni rather than sausage. Great weeknight dinner during the busy holidays.

I made your previous post of this sauce with chicken. I like the idea of Andouille sausage. I want readers to know how forgiving this sauce is…. I obviously did something wrong but tried to follow recipe exactly. However, when I removed skillet from oven, the sauce was GONE!! Oh oh! All I could think of was to try and rehydrate the sauce. So, I added about 1/3 – 1/2 C more of heavy cream. Whisked it up well to get all the good stuff on the bottom and let it cook just a little. It WORKED!! It came out fabulously. My picky hubby loved it. Thanks for such a delicious forgiving recipe!!

I wonder what I did wrong?? Any ideas??

I have made several of your recipes and have loved them all. Thanks for sharing with us.

And to everyone…..I hope you all have happy, safe, healthy and tasty holidays!! Merry Christmas!!

Unfortunately, it is very difficult to answer what went wrong as I was not in the kitchen with you. Although I worry that your heat source may have been set to high, which in turn completely reduced the sauce!

It happened exactly same thing for me…:( so I added milk instead of heavy cream. It worked. I made the side dish -spicy parmesan kale and mushrooms saute. It was good dinner. I am going to try this recipe too. Since I have all the ingredients; )

Umm..can I hear more about the spicy Parmesan kale and mushroom sauté?

KB NP — I do not see where the instructions even mention the oven. You say you pulled the skillet from the oven — why did you put it IN the oven?

Spot on…. It says serve immediately. My thoughts they were trying to keep it warm in too hot of an oven. Good catch. Sounds like a very delicious recipe. Thank you.

Mel Cole… Good catch on oven bit. Perhaps that’s the reason. LOL

This dish looks so good, I can’t wait to try it!

Wow this looks heavenly and damn delicious !

Gotta say Thank You for turning me into a cook. Before I found your website “cooking” meant throwing a Bertolli frozen meal on the stove. Now I am cooking full meals every night! Keep the recipes coming they’re damn delicious!

Sundried tomatoes in a cream sauce is one of my favorite ways to serve pasta! So so good, especially with fresh basil tossed in!

I have all the ingredients, but the sausage, but with this sauce, it might not even need that, it looks and sounds amaaazing 😀 x

Can this be served cold.

This is really best when served hot.

Mmm so simple but delicious!

Great recipe Chungah 🙂 love how simple it is – I’m obsessed with sun dried tomatoes AND pasta!

I recently made cream and sun dried tomato sauce chicken and it was da best! Love your pasta and sausage twist. Looks mouthwatering!

Holy moly its like you read my mind and knew just exactly what I was craving for dinner. Tonight. And every night from here on out. YUM!

Sounds like a great recipe! What are some healthier substitutes for the heavy cream that won’t compromise the taste too much?

Half and half or even milk would be a great substitute.

Thank you for responding! I googled it right after I left my comment (because I wanted to make it immediately since it was almost dinner time) and ended up using almond milk and cornstarch (who woulda thunk it?!). Anyhoo–it turned out DELICIOUS!! Even my picky little eater wanted more. Thank you for sharing. Absolutely love your recipes!

Wow that is an awesome sauce. That would be good with a variety of things—-like cauliflower. Very very very tasty.

This cream sauce will benefit from some garlic and a little grated fresh parmesan or other sharp cheese. Toss in minced garlic at the beginning, or if you only have granulated, toss in with the cheese at the very end. In my opinion, it makes the sauce so much better.

Thank you for the suggestion!

I’m confused by this comment. There is freshly grates parmesan cheese as well as minced garlic (5 cloves!) listed in the recipe.

I made this for my husband the other night. For new dishes, he usually says “It’s good”, or something equally uninspiring. After eating this he exclaimed, “I would order this in a restaurant!” Thank you for a delicious recipe!

We were gifted a small jar of homegrown sundried tomatoes in oil for Christmas last year. In my search to find the perfect way to use them I found this recipe – and I’m so glad I did. I made it for dinner tonight and – Holy sauce! This was incredible! I subbed Italian sausage instead of the andouille (couldn’t find it) and served it with a Caesar salad. It was a beautiful meal. Ladies, this would be perfect for Valentine’s Day – or other romantic event. Thank you for this recipe and so, so many other fabulous ones on your website!

Thanks for such delicious recipe! I’ve been looking for sun dried tomatoes pasta and this one is exactly what ive been looking for. It’s so good that i have to leave a comment ( i rarely did).

I made this for lunch and it was DELICIOUS! The only minor change I made was to deglaze the pan with a little white wine after I removed the sausage. Thanks for the great recipe!

I must say, this is a delightful meal. I tried the sauce in the original chicken recipie, and it was a hands down roaring success, finding me favour with the whole family for a good couple of days afterwards.

I had the nerve to add a finely chopped shallott to the mix, while sauteeing the garlic. I feel this added a hint of sweetness, and may just have enhnanced the sauce by an albeit marginal degree.

Afterwards I had a brainwave. MUSSELLS!

Ill keep coming back for more inspiration. Thanks in advance.

My husband and I just had this for dinner and we are already obsessed with it! Serious yum!

This looks super yummy! I just moved into a new apartment with an induction cook top so I am investing in some new cookware. I was wondering what skillet you used for this recipe. I am looking for a good stainless steel skillet. I don’t know what size to buy. Please help. Thanks!

I used a cast iron skillet and it works great!

I made this just now and my son, who is almost 22, just licked the pan. Do you want a better compliment? I follow you on Pinterest and I love your recipies!

Making this tonight and just wondering why this recipe has flour and the original one with the chicken doesn’t? Do I still need flour if I’m using double cream (I’m in the UK). Thanks!!

Yes, it is best to use flour in this recipe to make sure you have a cream sauce thick enough to coat the pasta.

We make this with salmon instead of sausages, it’s delicious!

Pasta with a sundried tomato cream sauce? It’s like 1993 is having a party in my mouth!

Love the recipe! Just out of curiosity, have you ever frozen and then reheated it? How did it turn out?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Made this today for lunch and it was awesome! I used a spinach feta chicken sausage that a local grocery store makes fresh. Delish!! I think this would be great with simple grilled chicken too. The sauce is just amazing! Definitely a keeper.

This sauce in sinfully delicious!! My husband says it is one of the best things I ever made! And I fancy myself a good cook too 🙂 . I used grilled chicken breast instead of the sausage and Trader Joe’s Pappardelle Pasta instead of the penne and it was absolutely amazing! I thank you for this wonderful recipe, but my waistline hates you! :)lol

Amazing and simple recipe. I am trying it today.

Great, quick pasta recipe. We are a gluten free family and my picky teen even loved it. I added asparagus, sauted onions, and chopped chicken with brown rice pasta. We subsituted the flour with cornstarch and half and half for the heavy cream. Complete meal with protein, veggies and carbs Yum!

The 8oz of pasta is DRY pasta, right? Just want to make sure – I’m cooking for 8 people so want to make sure I have enough of everything!

Yes, Camille, that is correct. You will be cooking the pasta as listed in the very first step of the directions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Looks delicious, thaks for sharing !

what a delicious recipe! Thanks for sharing!

I ended up with more sausage than penne so I’m doubling the noodles. I used the Johnsonville brand andouille links. Maybe they are larger than normal andouille links?

I don’t usually comment but had to for this one. This was certainly “Damn Delicious”! Everyone loved it (tasted like it was from a restaurant). Like a previous commenter stated it is very forgiving – I forgot to add the spices and cheese until the end and just tossed the whole thing together with some extra half/half. Thanks for the recipe 🙂

mmm, very good this recipe

This is delicious! It was perfect for 2. No leftovers, yay!

Do you post the nutritional facts for your recipes? Would love to track this somehow.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Hi! Making this tonight for some guests. Do you have a suggestion for a side dish that would pair well with this?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

I am looking for good recipes to feed a very large group (about 150) at a family reunion. And items that I can make ahead of time. Do you think this sauce would reheat well if I made it ahead of time and then just cooked the pasta fresh and poured the heated sauce over it?

Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

What i would recommend :
This is a great recipe overall! I only had a few problems, i had pasta that required 11 minutes of cooking and started it at the beginning, following the instructions, and it was done before i even got to the chicken broth, i would say , start thr pasta right after you finish whisking in the heavy cream, so you can avoid your noodles getting cold in the strainer.

Also, the recipe for the sauce calls for 2 cloves of garlic and then 3 cloves aswell, do i need 5 total?
Yummy for sure! 10/10 JRHNBR

You only need 3 cloves of garlic. The recipe has been updated. Thanks, Lucifer! 🙂

Can I substitute vegie broth for the chicken broth? My husband and son are vegetarian.

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