Wednesday, February 4, 2015

Penne with Sausage and Sun-Dried Tomatoes

There is something so comforting about a lovely plate of pasta.  As much as I wish I could stay away from the calorie bomb, I have learned that moderation and a BIG flavor is the key.  I have making a form of this recipe for years.  I think I was inspired by one of the Food Network chefs recipe. It's really great.  Because it is essentially sauce-less, it feels lighter and not as rich.

I was a little apprehensive making this for Babe recently.  He is a big fan of bold, rich, red sauces. He's not crazy for pesto or alfredo sauce.  But I wanted pasta, and I wanted light.  So this is what I made!

Penne with Sausage and Sun-Dried Tomatoes 


  • 1 jar Sun Dried Tomatoes packed in oil, sliced (reserve 1 tbsp of oil)
  • 1 lb italian sausage (hot or sweet- I used hot)
  • 1 15 oz can artichoke hearts, quartered (if you're not a fan, you can omit or replace with another veggie like kale, spinach or asparagus)
  • 2 cloves garlic, chopped
  • 1 C chicken broth
  • 1/2 C white wine (I used pinot grigio)
  • 1 lb penne pasta (any short pasta would go great, bow-tie, ziti, cavatappi)
  • 1/2 C shredded parmesan
  • 2 tbsp basil, freshly chopped
  • 2 tbsp parsley, freshly chopped
  • 8 oz fresh mozzarella, cubed
  • Salt, pepper, red pepper flakes to taste

  1. Heat reserved sun dried tomato oil over medium-high heat
  2. Add in sausage and break up, cook until brown, about 8 minutes, set aside
  3. In same pan, add the chopped garlic, and artichoke hearts and cook about 3 minutes
  4. Add broth, wine and sun dried tomatoes
  5. Meanwhile, bring large pot of water to boil and cook pasta until al dente
  6. Drain pasta and add to sauce
  7. Toss pasta with parmesan, basil and parsley
  8. Put pasta and sauce in serving bowl and toss again with fresh mozzarella.

This dish makes quite a bit and was a great dinner and then lunches throughout the week.  It holds up great for re-heating.  This is also a wonderful recipe for a crowd and always a big hit!