Creamy Sausage & Sun-Dried Tomato Pasta

This Creamy Sausage & Sun-Dried Tomato Pasta will rock your world! I’m telling you, I made this recipe from scratch for you all and it’s a game changer. My cute hubby loves and requests this recipe often! This dish is flavorful and cozy and looks so impressive to guests. I love making this for our visitors because it’s a wow-factor dish for sure! 

I know this recipe might seem like there are a lot of steps, but every time I make it, it’s done in about 45 minutes. That’s not too bad for a delicious homemade pasta dish… with homemade meatballs I might add. You need to go make this, just saying!

Ingredients

For the Pasta:

• 1 lb penne, rotini, or bowtie pasta (or pasta of choice)
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ cup white wine
• 1 teaspoon all-purpose flour
• 1 cup heavy cream
• ¼ cup liquid from sun-dried tomato jar
• 1 cup spinach (fresh and loosely packed)
• ⅓ cup parmesan cheese
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 1 teaspoon Italian seasoning

For the Meatballs:

• 1 lb. ground beef
• 1 egg
• ¼ cup grated parmesan cheese
• ¼ cup Italian breadcrumbs 
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• ½ teaspoon italian seasoning
• ¼ teaspoon ground pepper
• ½ teaspoon salt 

Instructions

For the Pasta:

1. Start by cooking your pasta according to the package directions. While the pasta is boiling away, move on to preparing the sausage meatballs.

For the Meatballs:

1. Preheat your oven to 400°F. Line a sheet pan with aluminum foil and give it a quick spray with cooking spray.
2. In a bowl, combine all the meatball ingredients by hand. Scoop out 1-inch portions and roll them into balls. Place them on the prepared sheet pan.
3. Pop the meatballs into the oven and bake for 18 to 20 minutes, or until they are cooked through and deliciously golden.

For the Pasta Sauce:

1. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
2. Pour in the white wine and stir. Whisk in the flour to create a roux, which will help thicken the sauce.
3. Gradually pour in the heavy cream and the liquid from the sun-dried tomato jar, whisking continuously until the sauce is smooth.
4. Stir in the spinach and cook until it starts to wilt.
5. Add the parmesan cheese, onion powder, mustard powder, and Italian seasoning. Whisk everything together and turn the heat to low, keeping the sauce warm until the pasta and meatballs are ready.

Bringing it All Together:

1. Once the pasta is cooked, drain it and return it to the pot. Pour the creamy sauce over the pasta and stir until well coated.
2. Gently fold in the sausage meatballs.
3. Now your dinner is ready to serve! Enjoy it on its own or pair it with a fresh side salad and some crusty bread. It truly pairs perfectly with my homemade focaccia. Now that would truly win someone over!

Tips & Variations

• Vegetarian Option: Skip the sausage meatballs and add more veggies like mushrooms, bell peppers, or zucchini.
• Gluten-Free: Use gluten-free pasta and flour to make this dish suitable for those with gluten sensitivities.
• Wine Substitute: If you prefer not to use wine, chicken broth is a great substitute.

Creamy Sausage & Sun-Dried Tomato Pasta

This Creamy Sausage & Sun-Dried Tomato Pasta Dish is sure to become a favorite in your household. The combination of creamy sauce, savory meatballs, and the unique flavor of sun-dried tomatoes is absolutely irresistible. Happy cooking, and enjoy every bite!

If you try this recipe, don’t forget to share your results and tag us on social media @thegirlwhowashungry. We love seeing your culinary creations!

Creamy Sausage & Sun-Dried Tomato Pasta

McKinley Hatch

This creamy sausage & sun-dried tomato pasta is full of flavor and a crowd pleaser. Done in 45 minutes and creamy and delicious!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Ingredients

  

For the Pasta:

• 1 lb penne rotini, or bowtie pasta (or pasta of choice)
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ cup white wine
• 1 teaspoon all-purpose flour
• 1 cup heavy cream
• ¼ cup liquid from sun-dried tomato jar
• 1 cup spinach fresh and loosely packed
• ⅓ cup parmesan cheese
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 1 teaspoon Italian seasoning

For the Meatballs:

• 1 lb. ground beef
• 1 egg
• ¼ cup grated parmesan cheese
• ¼ cup Italian breadcrumbs
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• ½ teaspoon italian seasoning
• ¼ teaspoon ground pepper
• ½ teaspoon salt

Instructions

 

For the Pasta:

• Cook pasta according to package directions. While pasta is cooking, start making the sausage meatballs.

For the Meatballs:

• Preheat the oven to 400°F. Line a sheet pan with aluminum foil and spray with cooking spray.
• Combine all ingredients together by hand in a bowl.
• Scoop into 1-inch balls and roll by hand to be nice and round. Place on the sheet pan.
• Bake for 18 to 20 minutes or until cooked through.

For the Pasta Sauce:

• Add the olive oil to a large saucepan and once heated up, add the minced garlic and saute for 1 to 2 minutes.
• Pour in the white wine and stir. Whisk in the flour to create a roux.
• Slowly pour in the heavy cream and liquid from the sun-dried tomatoes and whisk until the sauce is smooth.
• Add the spinach into the sauce and continue stirring until it starts to wilt.
• Add in the parmesan cheese, onion powder, mustard powder, and Italian seasoning and whisk. Turn stove top to low until the pasta and meatballs are ready.
• Once everything is ready, drain the pasta water and pour the pasta sauce over the pasta noodles. Stir until well incorporated. Add the meatballs into the dish and stir once more. Now it’s ready to serve with your favorite sides or all by itself. Enjoy!

Keyword cajun sausage pasta, creamy sausage & sun-dried tomato pasta, sun-dried tomatoes, Tuscan pasta