Creamy Sun Dried Tomato and Sausage Pasta


While traditional red sauce is great, this pasta relies on the slightly more intense flavor of sun dried tomatoes for its flavor base. It also has some wine, stock and cream to round it out. At my local market, Central Market, I can buy some very tender sun dried tomatoes that are a perfect texture and not marinated in oil. I prefer these tomatoes to the jarred variety. For the sausage, I like to use a sweet Italian sausage and add some fennel seeds to highlight the flavors. Fresh basil at the end adds a nice pop of color and bright flavor to finish the dish.

Serves 4-6


  • 16 oz paccheeri (or any large tubular pasta)
  • 1 lb sweet (mild) Italian sausage, casings removed
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup dry white wine
  • 11/2 cups chicken stock
  • 1 cup cream

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