Sun-Dried Tomato Pasta with Sausage


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


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • 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.
  • 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.
  • Stir in pasta and sausage (Caprese Wagyu Beef Sausage or Andouille Sausage) until well combined, about 1-2 minutes.
  • Serve immediately, garnished with parsley, if desired.