Penne with Creamy Sausage and Sun-Dried Tomato Sauce

Penne with Creamy Sausage & Sun-Dried Tomatoes: A Flavor Explosion

This dish is a true celebration of Italian flavors! Savory Italian sausage simmers in a rich and creamy sauce alongside sun-dried tomatoes, creating a symphony of textures and tastes. Each bite of al dente penne is coated in this decadent sauce, bursting with flavor in every spoonful. The combination of creamy richness, savory sausage, and the tangy sweetness of sun-dried tomatoes makes this a truly irresistible and satisfying meal. Perfect for a cozy weeknight dinner or a special occasion, this dish is sure to impress your family and friends.

Penne with Creamy Sausage and Sun-Dried Tomato Sauce

4.34 from 3 votes

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian America Fusion, Italian American

Keyword: Italian American, Italian American Fusion, Italian Sausage, Penne, Sun-Dried Tomatoes

Prep Time: 15

Cook Time: 15

Servings: people

Calories: 1093kcal

Indulge in a symphony of flavors with this creamy penne pasta dish. Rich and savory Italian sausage simmers in a velvety sauce of cream, sun-dried tomatoes, and fragrant herbs. Each bite of al dente pasta is coated in this decadent sauce, creating a truly satisfying and comforting meal. Perfect for a cozy night in or a special occasion, this dish is sure to impress your family and friends.

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Ingredients

Kosher Salt
¾ Cup Sun-Dried Tomatoes in Oil oil packed; oil reserved, tomatoes drained and sliced corsswise
1 Lb Sweet Italian Sausage bulk
1 Lb Penne
1 Sm Yellow Onion finely chopped
2 Cloves Garlic finely chopped
2 Cups Cream heavy
5 oz Baby Spinach
¼ Cup Parmesan Cheese grated (about 1 oz.), plus more for serving
½ Cup Parsley fresh, chopped. or basil

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Instructions

Bring a large pot of salted water to a boil.
Kosher Salt
In a large skillet over medium-high heat, heat the tomato in oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
¾ Cup Sun-Dried Tomatoes in Oil, 1 Lb Sweet Italian Sausage
Cook the penne in boiling salted water for 8-10 minutes, stirring occasionally, until it reaches al dente.
1 Lb Penne
Add the onion and garlic to the skillet. Season with 1 teaspoon of salt. Cook, stirring frequently, until the vegetables soften and become translucent (5-7 minutes). Stir in the tomatoes and cook, stirring constantly, until heated through. Pour in the cream and simmer gently, stirring occasionally, until the sauce slightly thickens (about 2 minutes). Remove the skillet from heat, stir in the spinach until slightly wilted, and then stir in the Parmesan cheese.
Kosher Salt, ¾ Cup Sun-Dried Tomatoes in Oil, 1 Sm Yellow Onion, 2 Cloves Garlic, 2 Cups Cream, 5 oz Baby Spinach, ¼ Cup Parmesan Cheese
Drain the pasta and add it to the sauce. Toss vigorously to ensure the pasta is evenly coated in the sauce. Garnish with fresh parsley and offer additional grated Parmesan cheese for guests to add to their liking.
½ Cup Parsley, ¼ Cup Parmesan Cheese

Notes

Creamy Penne with Sausage & Sun-Dried Tomatoes

Cooking Notes:

Sausage Quality Matters: Use high-quality Italian sausage for the best flavor. Look for sausage made with pork and fennel.
Sun-Dried Tomato Options: You can use oil-packed sun-dried tomatoes or sun-dried tomatoes packed in water. If using oil-packed, reserve some of the oil to add richness to the sauce.
Cream Variation: Heavy cream creates a richer sauce, but you can also use half-and-half or even whole milk for a lighter version.
Spice Level: Adjust the amount of red pepper flakes to your desired level of spice.
Pasta Options: Penne is a classic choice, but other short pasta shapes like rigatoni or rotini would also work well.
Garnish Ideas: Fresh basil, chopped parsley, or a sprinkle of toasted pine nuts can add extra flavor and visual appeal.
Make-Ahead Tip: You can cook the sausage and sauce ahead of time and reheat gently before adding the pasta.

I hope these notes enhance your cooking experience! Let me know if you'd like more tips or variations on this delicious dish.

Nutrition

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List of Ingredients:

Ingredients:

Pinch of Kosher Salt
12 ounces linguine
4 tablespoons unsalted butter
4 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
1 pinch crushed red pepper flakes
2 dozen littleneck clams (about 2 pounds), scrubbed
½ cup white wine (dry)
1 large lemon, juiced, plus wedges for serving
Pinch of freshly ground black pepper
¼ cup grated Parmesan cheese for serving

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions, stirring occasionally, until al dente. Drain, reserving ¾ cup of the starchy pasta cooking liquid.
Sauté the sausage and vegetables: In a separate large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 8-10 minutes). Remove the sausage from the skillet and set aside. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened and translucent (5-7 minutes).
Make the sauce: Stir in the sun-dried tomatoes and cook for 1 minute. Pour in the cream and chicken broth. Bring to a simmer, stirring occasionally, until slightly thickened (about 2 minutes).
Combine and Finish: Return the sausage to the skillet. Add the cooked linguine and toss to coat. Stir in the lemon juice and reserved pasta water, adjusting as needed to create a creamy sauce. Season with salt and pepper to taste.
Serve: Divide the pasta and sausage among bowls. Garnish with fresh parsley and serve immediately with lemon wedges and grated Parmesan cheese on the side.

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History of Penne with Creamy Sausage and Sun-Dried Tomato Sauce

While “Tuscan Butter Scallops” might evoke images of a classic Italian dish passed down through generations, its history is actually quite modern and more closely tied to American culinary trends! Here’s a likely timeline of its evolution:

Scallops in History: Scallops have been enjoyed as a food source for centuries, appearing in cuisines around the world. Ancient Romans considered them a delicacy, and they’ve been a staple in Mediterranean diets for ages.
Tuscan Influences: The dish draws inspiration from the flavors of Tuscany, a region in Italy known for its simple, rustic cuisine. Tuscan cooking often features fresh ingredients like garlic, butter, white wine, and herbs.
American Innovation: The specific combination of these ingredients with sea scallops, and the presentation as an elegant appetizer, is more in line with modern American culinary trends, where global flavors are often combined and adapted.
No Single Origin: There’s no single chef or restaurant credited with inventing “Tuscan Butter Scallops.” It likely evolved gradually as chefs experimented with different flavor combinations.
Rise in Popularity: The dish likely gained popularity in the late 20th century, alongside the increasing popularity of scallops in American cuisine and the trend of fusion dishes that blend elements from different culinary traditions.

Key Influences:

Italian Cuisine: The use of garlic, butter, white wine, and herbs reflects the flavors of Tuscany.
American Cuisine: The presentation as an appetizer and the combination of ingredients are more in line with modern American culinary trends.

A Modern Classic:

While it may not have a long and storied history in Italy, Tuscan Butter Scallops has become a beloved dish in American restaurants and home kitchens. It’s a testament to the ongoing evolution of culinary traditions and the fusion of flavors that create new and exciting dishes.