Description
This comforting pasta dish features al dente pasta tossed in a rich, creamy sun-dried tomato sauce with spicy Andouille sausage. The combination of savory sausage, tangy sun-dried tomatoes, and a hint of heat from red pepper flakes makes it a perfect weeknight dinner that is flavorful and satisfying.
Ingredients
Scale
Pasta
- 12 ounces pasta, cooked to al dente
Sausage and Sauce
- 2 links Andouille or smoked sausage
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 3/4 cup chicken broth
- 2/3 cup heavy cream
- 2 tablespoons Parmesan cheese, grated
- 1/3 cup chopped sun-dried tomatoes in oil, drained well
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sausage: Slice the Andouille or smoked sausage into bite-sized pieces. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the butter. Once melted, add the finely chopped shallot and minced garlic. Cook over medium heat until softened and fragrant, about 2-3 minutes.
- Make the Sauce Base: Sprinkle the flour over the sautéed shallot and garlic, stirring constantly to combine and cook out the raw flour taste, about 1 minute.
- Add Liquids: Gradually whisk in the chicken broth, ensuring no lumps form. Then add the heavy cream, stirring until the sauce begins to thicken, about 3-5 minutes over medium-low heat.
- Finish the Sauce: Stir in the Parmesan cheese, chopped sun-dried tomatoes, dried thyme, red pepper flakes, and salt to taste. Allow the sauce to simmer gently until well combined and creamy.
- Combine Pasta and Sausage: Return the cooked sausage to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is thoroughly coated with the sauce and evenly mixed with sausage and tomatoes. Heat through for another 1-2 minutes.
- Serve: Divide the pasta among plates or bowls and serve hot. Optionally, garnish with extra Parmesan and fresh herbs if desired.
Notes
- For a healthier alternative, use turkey sausage and reduce heavy cream to half and substitute with milk.
- You can substitute gluten-free pasta to make this dish gluten-free.
- Adjust red pepper flakes to your preferred spice level.
- Ensure sun-dried tomatoes are well-drained to avoid excess oil in the sauce.
- This recipe pairs well with a light green salad or steamed vegetables.
