Sun-Dried Tomato Pasta with Sausage
Ingredients
- 8 ounces penne
- 1 tablespoon olive oil
- 1 lb. of our Caprese Wagyu Beef Sausage or Andouille Sausage
- 2 tablespoons chopped fresh parsley leaves
For the cream sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried oregano (substitute fresh if you have it!)
- 1/4 teaspoon dried basil (substitute fresh if you have it!)
- 1/4 teaspoon red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Heat olive oil in a large skillet over medium high heat. Add sausage (Caprese Wagyu Beef Sausage or Andouille Sausage), and cook, until sausage is lightly browned, about 3-4 minutes per side; let cool and thinly slice into medallions; set aside.
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To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
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Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
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Stir in pasta and sausage (Caprese Wagyu Beef Sausage or Andouille Sausage) until well combined, about 1-2 minutes.
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Serve immediately, garnished with parsley, if desired.
