Tuscan Sun Dried Tomato Sausage (Printable Version)

Sausage, sun-dried tomatoes, and spinach tossed with farfalle in a creamy skillet sauce. Hearty and comforting.

# What You’ll Need:

→ Pasta & Base

01 - 10 oz farfalle pasta
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sausage & Add-ins

05 - 10 oz Italian sausage, casings removed
06 - 1/2 cup sun-dried tomatoes in oil, sliced
07 - 2 cups fresh spinach
08 - 1/3 cup dry white wine

→ Sauce

09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - Salt and pepper to taste

→ Garnish

12 - Fresh basil or parsley
13 - Extra Parmesan cheese (optional)

# Step-by-Step Guide:

01 - Boil farfalle in a large pot of salted water until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened and aromatic.
03 - Add Italian sausage to the skillet. Cook, breaking apart with a spoon, until the meat is browned and cooked through.
04 - Pour in the white wine, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes, allowing the alcohol to reduce.
05 - Stir in sun-dried tomatoes and heavy cream. Simmer for 3 to 5 minutes until the sauce thickens slightly.
06 - Add fresh spinach and cook until wilted. Return the cooked pasta to the skillet along with Parmesan cheese. Toss to coat evenly and season with salt and pepper to taste.
07 - Transfer to plates and garnish with fresh basil or parsley and extra Parmesan if desired.

# Additional Tips::

01 -
  • Uses only one skillet which means easy cleanup
  • Ready in under forty minutes from start to table
  • Balanced flavor with savory sausage sweet tomatoes and creamy sauce
  • Easily customizable for different diets with ingredient swaps
02 -
  • Perfect comfort food for chilly nights or busy weeks
  • High in protein and calcium from the sausage and cheese
  • Freezes and reheats surprisingly well just add a splash of cream to revive the sauce
03 -
  • Toast the sun dried tomatoes briefly in the skillet before adding cream to intensify their flavor
  • Use high quality Parmesan and grate it yourself The cheese melts smoother and tastes richer
  • Let the sauce gently simmer after adding cream so it thickens but does not separate If the sauce ever gets too thick add pasta water bit by bit until you love the consistency
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