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This Sun Dried Tomato Pasta with Italian Sausage is a simple dinner recipe packed with flavor and a bit of spice! Perfect for the nights you want something a bit different, but you still want pasta. A great recipe to meal prep too!
This delicious Sun-Dried Tomato Pasta dinner with Italian Sausages covers all the dinner necessities in our house.
Winning dinner musts:
- pasta
- meat
- veggies (but not too many, ha!)
- cheese (add lots on top!)
- absolutely delicious
Looks like this recipe covers all the bases! No complaints for this dinner EVER, and that is what this mom's dreams are made of!
Sun-dried tomatoes add such incredible flavor to any recipe that you add them to. Packed in oil and spices, they are so perfectly rich. They are incredible in Turkey Burgers , Sun-Dried Tomato Pasta Salad and these Freezer Friendly Breakfast Sandwiches-- and this pasta recipe, of course!
Ingredients:
- Lots of pasta options, use what you have! Rotini, bow ties, penne and more. Use a gluten free pasta if necessary.
- You want the sun-dried tomatoes that are jarred in oil for this sun-dried tomato pasta recipe.
How to make this recipe:
This sun-dried tomato pasta recipe whips up fairly quickly, but there are several moving parts so it helps to have your bearings as you start.
Whip up the "sauce" to start. This isn't your typical sauce, it's more like a chunky pesto. Add everything to the food processor and pulse for several seconds at a time. You can add more olive oil to thin it out as desired. (steps 1-2)
Cook the pasta and the Italian Sausages at the same time to save some time.
You can cook the Italian Sausages for this Sun-Dried Tomato Pasta any way you prefer. I typically do stove top simmering in an inch of water for about 10-12 minutes. Then drain the water and brown each side. For safety, make sure the sausages reach an internal temperature of 160°F. (step 3) Remove from the pan and allow to rest.
Cook your pasta according to the box. Once cooked al dente, drain and toss with the spinach to wilt. (step 4)
Slice up the Italian sausages, and add to the pasta with spinach along with the sun-dried tomato mixture. Toss to combine and heat on low for several minutes to allow the tomatoes to warm up and the flavors to meld. (steps 5-6)
Serve with all the freshly shredded parmesan cheese and enjoy!
This recipe isn't quite as quick as some of my other dinner recipes, but there are several ways to cut down on time!
Time Saving Tips:
- Use pre-cooked sausages. We always keep pre-cooked sausages around to slice up and toss into recipes. Trader Joe's Italian Chicken Sausages are one of my favorites!
- Skip the food processor. I find this to be so much better with the tomatoes broken down into smaller pieces but if you are cutting down on time, just stir everything together and toss it with the pasta.
- Ready to go pasta. There are lots of ready to go, microwavable pastas out there these days. A great way to save time!
- Meal prep earlier in the week. You can make everything early in the week and then eat off of it during the week for dinner!
Other Notes:
- Adjust the spice to your liking--try to start small and then add as you like. This sauce is on the spicy side. You know what you love!
- Make this a vegetarian meal, or even vegan. Use a plant-based sausage and skip parmesan on top. You are all set!
- When re-heating leftovers, toss with an extra drizzle of olive oil if the pasta seems a bit dry.
Other recipes you will love:
- Creamy One Pot Pasta
- Simple Ground Beef Skillet
- Easy No Boil Lasagna
- One Pot Chicken Alfredo
- Pumpkin Ricotta Pasta Bake
- 15 Minute Tomato Basil Gnocchi
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Sun-Dried Tomato Pasta with Italian Sausage
Ingredients
- 16 oz. Rigatoni, or short pasta
- 4 Italian sausages
- 1 8 oz. jar sun dried tomatoes (in oil)
- ⅓ c Extra virgin olive oil
- 2-3 garlic cloves, peeled
- 2 large handfuls baby spinach
- 1 teaspoon oregano
- ½ teaspoon crushed red pepper more or less based on desired spice
- Dash of cayenne pepper
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt
Instructions
- Combine sun-dried tomatoes (including oil), olive oil, oregano, garlic, red pepper, black pepper, cayenne and sea salt in a food processor. Pulse for 5 seconds at a time until a thick but chunky, sauce-like consistency. Slowly add in more olive oil, if necessary, until desired consistency.
- Cook sausages. Add an inch of water to a skillet and simmer sausages covered for about 10-12 minutes flipping halfway until the internal temperature reaches 160°F. Drain the water and allow to brown ad desired. When fully cooked, slice into ½ inch pieces and set aside.
- While the sausages are cooking, cook pasta according to box instructions.
- After pasta is cooked, drain water, toss with spinach to wilt. Then add sun-dried tomato mixture and sausages and toss to coat evenly. Heat for 2-3 minutes on low or until ready to serve.
- Serve with freshly grated parmesan if desired.
Notes
- Adjust the spice to your liking--try to start small and then add as you like. This sauce is on the spicy side. You know what you love!
- Make this a vegetarian meal, or even vegan. Use a plant-based sausage and skip parmesan on top. You are all set!
- When re-heating leftovers, toss with an extra drizzle of olive oil if the pasta seems a bit dry.
Nutrition
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Emily says
I am so glad you've got me hooked on Modern Table - I love all of their pasta options! This recipe is one of my faves!
Liz Shaw says
So hearty!
Lorie says
The best! THanks!
Meme says
I am in love with sun dried tomatoes but have never thought about using them in pasta. I will forever be adding them in my pasta from now on! SO GOOD!
Lorie says
You will be so happy you did!
Tawnie Kroll says
Modern Table pasta is one of my favs!!
Lorie says
Same! I also am obsessed with the shape of this one!
Nutrition à la Natalie says
You know the way to this Italian girl's heart!!
Lorie says
Ha, and my Italian Hubby's as well
Lindsey says
This has some of my favorite ingredients for pasta night, and I love the protein in this pasta!!! Thanks!
Lorie says
Yea, I am a big fan of lentils so it works for me!