Pasta with Sausage in a Sun Dried Tomato Basil Cream Sauce is a quick and easy, versatile dinner that’s perfect for those busy weeknights.
I don’t know about you, but I love an easy pasta dish that’s loaded with flavor like this Pasta with Sun Dried Tomato Basil Cream Sauce.
You can add as many other components as you like and make this recipe your own or prepare it as-is. I chose to use gluten free penne pasta and add some sweet Italian sausage.
We haven’t been eating much pasta lately because we were cutting back on our carbohydrate intake, but I was really craving it one day last week. I used ingredients I had in the house like gluten free pasta instead of regular.
I also lighted up the cream sauce by using arrowroot starch flour instead of cornstarch or all purpose flour and 2% milk instead of heavy cream. If you prefer a heavy cream sauce, by all means use what you like (heavy cream or half & half).
How do I make Pasta with Sun Dried Tomato Cream Sauce?
If you’re going to be adding a protein to this recipe like I did, start by cooking that first (or use leftovers…even better!). For this recipe, I placed the sausage links on a parchment lined baking sheet; then cooked it for 25-30 minutes in a 425 degree F oven.
Once they were done and slightly cooled, I sliced them to add into the pasta when it was done. To make the Pasta with Sun Dried Tomato Basil Cream Sauce, cook your pasta according to package directions, leaving them on the al dente side.
When you add the pasta to the sauce, it will cook a bit more so you don’t want your pasta too soft.
While the pasta is cooking, start your sauce. In a large nonstick sauté pan, add some light olive oil and heat the pan over medium hight heat. Next, add some chopped garlic, basil and sun dried tomatoes.
I used dry tomatoes; however if you are using the ones packed in oil, omit the olive oil and add the oil from the tomatoes instead. Sauté for 1-2 minutes; then add the arrowroot starch flour, bone or chicken broth and milk.
Stir until the sauce is creamy; then add your cooked protein (in this case sausage) and pasta. Mix well to toss; then serve. If you’d like, you can add grated Parmesan cheese on top, but at the moment we’re also trying to cut out extra dairy so we left it off.
Most of all, this Pasta with Sausage in a Sun Dried Tomato Basil Cream Sauce was deliciously light and packed with flavor. The following are some substitutions to make this dish your own. ~Enjoy!
- Instead of Arrowroot Starch Flour; Use Cornstarch/All Purpose Flour
- Instead of Bone/Chicken Broth and 2% Milk; Use all Heavy Cream/Half & Half
- Instead of Sausage; Use Grilled Chicken or Shrimp
- Instead of Gluten Free Pasta; Use your favorite Pasta
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Ingredients
- 4 sweet Italian sausage links
- 12 ounces gluten free pasta
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1/2 cup chopped sun dried tomatoes
- 1/4 cup chopped fresh basil
- 1 tablespoon arrowroot starch flour
- 1 cup chicken broth
- 1 cup milk (I used 2%)
Instructions
- Place the sausage links on a parchment lined baking sheet; then cooked it for 25-30 minutes in a 425 degree F oven.
- Cook your pasta according to package directions; leaving them on the al dente side. Drain and set aside.
- While your pasta is cooking, heat the oil in a large nonstick frying pan over medium high heat; then add the garlic, tomatoes and basil. Stir for 1-2 minutes; then add the arrowroot flour.
- Next, add the broth and milk. Stir 2-3 minutes until the sauce thickens; then add the cooked pasta. Finally, slice the sausage into 1/2-inch slices; then add to the pasta and toss to coat.
Notes
- Instead of Arrowroot Starch Flour; Use Cornstarch/All Purpose Flour
- Instead of Chicken Broth and 2% Milk; Use all Heavy Cream/Half & Half
- Instead of Sausage, use cooked Chicken or Shrimp
- Instead of Gluten Free Pasta; Use your favorite regular pasta
Nutrition
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Thanks for the yummy recipe, it is really fantastic.