Pasta with Sun-Dried Tomato Sauce and Sausage

Pasta with Sun-Dried Tomato Sauce and Sausage might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 23g of fat, and a total of 379 calories. For $1.23 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 61 person have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sun-dried tomatoes, cooked pasta, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Spicy Southern Kitchen. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes include Italian Sausage & Sun-Dried Tomato Pasta, Sun-Dried Tomato and Chicken Sausage Pasta Skillet, and Cheesy Sun Dried Tomato Pasta with Sausage and Spinach.

Servings: 4

 

Ingredients:

2 links Andouille or smoked sausage

1 tablespoon butter

¾ cup chicken broth

12 ounces of pasta, cooked to al dente (reserve 1/3 cup cooking liquid)

¼ teaspoon dried thyme

1 tablespoon flour

2 garlic cloves, minced

⅔ cup heavy cream

1 tablespoon oil (I use the oil from the jar of sun-dried tomatoes)

2 tablespoons Parmesan cheese

¼ teaspoon red pepper flakes

salt

1 shallot, finely chopped

1/3 cup chopped sun-dried tomatoes in oil, drained well

Equipment:

frying pan

whisk

Cooking instruction summary:

Slice sausage into -inch slices. Heat oil in a large skillet and cook sausage until browned. Remove sausage from pan and set aside.To the pan, add butter. Cook garlic and shallot in butter for 2 minutes over medium heat.Add flour and cook for 1 minute.Whisk in chicken broth and heavy cream. Simmer until thickened.Add Parmesan cheese, sun-dried tomatoes, thyme, and red pepper flakes.Season to taste with salt.Add pasta and toss to coat. If sauce is too thick, add reserved pasta liquid.

 

Step by step:


1. Slice sausage into -inch slices.

2. Heat oil in a large skillet and cook sausage until browned.

3. Remove sausage from pan and set aside.To the pan, add butter. Cook garlic and shallot in butter for 2 minutes over medium heat.

4. Add flour and cook for 1 minute.

5. Whisk in chicken broth and heavy cream. Simmer until thickened.

6. Add Parmesan cheese, sun-dried tomatoes, thyme, and red pepper flakes.Season to taste with salt.

7. Add pasta and toss to coat. If sauce is too thick, add reserved pasta liquid.


Nutrition Information:

Quickview
378k Calories
8g Protein
23g Total Fat
35g Carbs
4% Health Score
Limit These
Calories
378k
19%

Fat
23g
35%

  Saturated Fat
11g
74%

Carbohydrates
35g
12%

  Sugar
4g
5%

Cholesterol
63mg
21%

Sodium
466mg
20%

Get Enough Of These
Protein
8g
17%

Selenium
24µg
35%

Manganese
0.53mg
26%

Vitamin A
811IU
16%

Phosphorus
139mg
14%

Iron
2mg
13%

Potassium
453mg
13%

Copper
0.25mg
12%

Fiber
3g
12%

Magnesium
39mg
10%

Vitamin C
7mg
10%

Vitamin K
9µg
9%

Vitamin E
1mg
8%

Calcium
81mg
8%

Vitamin B3
1mg
8%

Vitamin B2
0.13mg
8%

Vitamin B6
0.13mg
7%

Vitamin B1
0.1mg
7%

Zinc
0.89mg
6%

Folate
19µg
5%

Vitamin B5
0.45mg
4%

Vitamin D
0.35µg
2%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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