Sun-Dried Tomato Pasta with Sausage | Flavorful & Quick Dinner

This Sun-Dried Tomato Pasta with Sausage Recipe is one of those meals that feels fancy but comes together in less than an hour — perfect for a weeknight when you want something satisfying without all the fuss. Trust me, once you try it, you'll want to keep this one in your regular dinner rotation.

This image shows a pan filled with creamy rigatoni pasta mixed with round sausage slices, wilted green spinach leaves, and pieces of dark sun-dried tomatoes. The rigatoni has a golden-yellow color coated with a smooth, light brown creamy sauce, while the sausage slices are browned on the edges. The spinach adds a fresh green color, scattered evenly throughout the dish. The pan is silver and sits on a white marbled surface with a white cloth visible in the background. A silver spoon rests inside the pan, partly covered by the pasta. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe
Top Tip
How to Serve Sun-Dried Tomato Pasta with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I remember the first time I made this Sun-Dried Tomato Pasta with Sausage Recipe — the combination of rich sausage, tangy sun-dried tomatoes, and creamy sauce blew me away. It’s an easy dish that feels indulgent but has a fresh, homey vibe you just can't beat.

Balanced flavors: The sun-dried tomatoes add a lovely tang that cuts through the richness of the creamy sausage sauce.
Simple to make: With just a handful of ingredients and straightforward steps, this recipe is approachable even if you don’t cook much.
Customizable: You can easily swap out the pasta shape or adjust spice levels to suit your taste.
Great for leftovers: It reheats beautifully, making it perfect for meal prep or busy nights.

Ingredients & Why They Work

Let’s talk ingredients before we dive in. Each one plays a vital role in creating that luscious, savory sauce balanced by the subtle sweetness of sun-dried tomatoes and earthy spinach. Also, note the importance of a good quality Italian sausage and why the wine reduction adds depth.

Flat lay of a pound of fresh sweet Italian sausage links, a half pound of uncooked ziti pasta, three whole uncracked garlic cloves, a few dried sun-dried tomato slices, a small mound of fresh packed spinach leaves, a small white ceramic bowl filled with smooth tomato paste, a small white ceramic bowl with softened cream cheese, a small white ceramic bowl of grated Parmesan cheese, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl holding light chicken broth, a small white ceramic bowl with pale half and half cream, a small white ceramic bowl of pale white vinegar-like Dijon mustard, a small white ceramic bowl with bright red hot sauce, a small white ceramic bowl of dark soy sauce, and small white ceramic bowls each holding fresh dried basil, oregano, parsley, onion powder, paprika, and a small heap of garlic salt, all arranged symmetrically and realistically in balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Italian sausage: I like Bianco and Son's for their perfect seasoning and juicy texture; plus, steaming it in broth after searing keeps it tender.
Sun-dried tomatoes: Opt for plain, not herb-seasoned, so you control your flavor. Their tangy umami punch is indispensable.
Chicken broth: Adds moisture and savory depth, especially when used instead of water when steaming sausage.
Half and half: Makes the sauce rich but not too heavy—perfect creamy comfort.
Dijon mustard, hot sauce, soy sauce: These subtle seasonings quietly elevate and balance the sauce’s flavor without overpowering.
White wine: Sauvignon Blanc or Pinot Grigio work well, adding a bright acidity when reduced.
Pasta (ziti or your choice): Holds up nicely to the creamy sauce, grabbing onto every bit of flavor.
Parmesan cheese: Freshly grated for best melting and a nutty kick.
Cream cheese: Softened Philadelphia works best for velvety richness.
Spinach: Adds color, nutrition, and a little freshness that cuts the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this with sweet Italian sausage, but feel free to switch to hot sausage if you like a bit of a kick — it really amps up the flavor. Sometimes I add extra spinach or swap in penne pasta when I’m fresh out of ziti. It’s a great recipe to experiment with.

Spicy Variation: One time, I added in some crushed red pepper flakes along with hot Italian sausage, and it was a hit at dinner — just enough heat without overwhelming the other flavors.
Vegetarian Swap: For veggie lovers, try using sautéed mushrooms or plant-based sausage alternatives to keep it hearty.
Seasonal Twist: Adding in roasted red peppers or fresh basil during summer adds extra freshness that I can’t resist.

Step-by-Step: How I Make Sun-Dried Tomato Pasta with Sausage Recipe

A white bowl holds a dish with two main layers: the first layer is short, thick pasta tubes coated with a creamy orange sauce, giving a smooth, slightly shiny look; the second layer consists of round slices of brown sausage mixed with dark green leafy spinach and dark, irregular sun-dried tomato pieces evenly scattered on top and mixed in; the dish is sprinkled with small white Parmesan cheese shavings and a light dusting of black pepper, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Sauce Ingredients Ahead

Before turning on the stove, I whisk the sauce ingredients together in a large measuring cup—this means chicken broth, half and half, Dijon, hot sauce, soy sauce, and all the spices. Having it ready to go saves me scrambling to add bits while cooking. Measure the rest of your ingredients too, like garlic, tomato paste, and cream cheese, so you’re organized.

Step 2: Perfectly Cook the Sausage

I heat a tablespoon of olive oil in a large skillet over medium-high heat and sear the sausage links on all sides until they’re golden brown, usually about 10-15 minutes. Keep the heat moderate so the outsides don’t burn before the inside cooks through. After that, I add half a cup of chicken broth to the pan, cover, and simmer for 10 minutes to keep them juicy and tender—trust me, steaming in broth is a game changer. Then I let them rest before slicing.

Step 3: Boil Pasta Just Right

While the sausage cooks, start boiling your salted water for the pasta. Cook it al dente so it holds up in the rich sauce without getting mushy. Drain it and set aside while you finish the sauce.

Step 4: Build Flavorful Sauce in the Sausage Pan

Use the same skillet you cooked the sausage in to build your sauce — all those browned bits stuck to the bottom are pure flavor gold. Add the white wine and cook it down until it reduces by half, about 4 minutes. Next, stir in the minced garlic and cook a minute more. Melt the butter, then whisk in tomato paste and flour, cooking and stirring constantly for 1-2 minutes to form a roux and prevent lumps. Slowly add your pre-mixed sauce liquid in small splashes, stirring continuously – this keeps the sauce thick and smooth. Toss in the sun-dried tomatoes and bring the sauce to a boil before lowering to a simmer.

Step 5: Finish With Creaminess and Greens

Turn off the heat briefly to stir in the softened cream cheese until smooth, then gradually sprinkle in the Parmesan, stirring to meld everything wonderfully. Finally, stir in the spinach, letting it wilt in the residual heat. At this point, add the pasta and sliced sausage, folding them gently into the sauce to warm through before serving.

Top Tip

Over the years of making this Sun-Dried Tomato Pasta with Sausage Recipe, I’ve noticed that the little details really make a difference in the final dish. These tips help avoid the most common pitfalls and deepen flavor.

Searing First: Always brown your sausage well first to unlock those caramelized flavors — it’s the base of your sauce.
Reducing Wine: Don't skip reducing the wine – it adds acid and complexity that brightens the creamy sauce.
Slowly Adding Sauce Liquid: Pour in your sauce mixture in small splashes while stirring constantly to avoid a watery sauce.
Resting Sausage: Let sausage rest after cooking before slicing; this keeps juices locked in, making each bite juicy.

How to Serve Sun-Dried Tomato Pasta with Sausage Recipe

Two side-by-side images show a cooking process in a shiny metal pan on a white marbled surface. The left image has a mix of thick reddish-brown sauce spread on the pan's bottom, with a woman's hand pouring a creamy white sauce with herbs into the pan, and a blue spatula resting inside. The right image shows the same pan with a thick orange-brown sauce mixed with green spinach leaves, and chunks of food visible under the sauce, while the blue spatula stirs the mixture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with an extra sprinkle of freshly grated Parmesan and a few torn basil leaves or parsley — it adds a fresh brightness and a pop of color that makes the dish feel complete. A twist of black pepper on top also doesn’t hurt!

Side Dishes

To balance the richness, I often serve this pasta with a simple green salad dressed lightly with lemon and olive oil. Garlic bread or a crusty baguette is also a fantastic option to soak up every bit of that delicious sauce.

Creative Ways to Present

For a special dinner, I like to plate this pasta in shallow bowls with a drizzle of extra virgin olive oil and a sprinkle of chili flakes for a little heat. Adding edible flowers or microgreens makes it extra festive if you're entertaining friends.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge, and aim to eat within 3 days. I’ve found that this dish holds up well, though the spinach wilts more with time, so I sometimes add a handful of fresh spinach when reheating.

Freezing

This recipe freezes beautifully. I portion it into individual containers and freeze for up to 3 months. When thawing, I usually do it overnight in the fridge to maintain texture and flavor.

Reheating

I reheat leftovers gently, either in the microwave on a low ‘melt’ setting or over medium heat in a pan with a splash of broth or water to loosen the sauce. This keeps the creaminess without drying out the pasta.

Sun-Dried Tomato Pasta with Sausage Recipe