Savory sausage is browned to release its oils, then mingled with garlic, sun-dried tomatoes, and a silky cream sauce that clings to every curl of penne. A splash of pasta water helps emulsify the sauce, and grated Parmesan plus fresh basil finish the dish with brightness. Simple enough for weeknights, yet lush enough to feel special.
Creamy Penne With Sausage & Sun-Dried Tomatoes
4
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
Kosher salt
3/4 cup oil-packed sun-dried tomatoes, 2 tbsp. oil reserved, tomatoes drained and sliced crosswise
1 lb. bulk sweet Italian sausage
1 lb. penne
1 small yellow onion, finely chopped
2 large cloves garlic, finely chopped
2 cups heavy cream
5 oz. baby spinach
1/4 cup grated Parmesan (about 1 oz.), plus more for serving
1/2 cup fresh parsley or basil leaves, chopped
Directions
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large, heavy skillet over medium-high heat, heat tomato oil. Cook sausage, stirring and breaking up with a wooden spoon into bite-size pieces, until browned, 8 to 10 minutes.
- Cook penne in boiling salted water, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Add onion and garlic to skillet; season with 1 teaspoon salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in tomatoes and cook, stirring, until warmed through, about 1 minute. Pour in cream and bring to a simmer. Cook, stirring occasionally, until sauce has slightly thickened, about 2 minutes. Remove from heat and stir in spinach until slightly wilted. Stir in Parmesan.
- Drain pasta and add to sauce. Toss to combine, then top with parsley and more Parmesan.
Notes
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Follow us on Facebook