The penne with sun-dried tomato cream and sausage is a rich and flavorful first course, a sauce that perfectly envelops the pasta. It’s a simple and quick recipe to prepare, with which to impress your guests. Or it can be the perfect solution for a quick and tasty lunch. It will please everyone!
I used the sun-dried tomatoes I prepared this summer following this recipe, but above all, I replaced the San Marzano tomatoes with smaller and tastier cherry tomatoes. You can also buy simple sun-dried tomatoes and then season them in oil as you like. Make a nice stock because you can use them in many recipes!
For this recipe, I used the smooth Penne Armando contained in this month’s Degustabox.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 5 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 670.32 (Kcal)
- Carbohydrates 79.87 (g) of which sugars 2.63 (g)
- Proteins 25.65 (g)
- Fat 28.22 (g) of which saturated 1.41 (g)of which unsaturated 3.75 (g)
- Fibers 3.22 (g)
- Sodium 1,230.84 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PENNE WITH SUN-DRIED TOMATO CREAM AND SAUSAGE
- 1.1 lbs smooth penne
- 4 sausages
- to taste salt
- Half glass dry white wine
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 4.6 oz sun-dried tomatoes in oil
Tools
- 1 Wok
PREPARATION OF PENNE WITH SUN-DRIED TOMATO CREAM AND SAUSAGE
Score the sausages and remove the casing.
In a pan, heat a tablespoon of extra virgin olive oil with a clove of garlic.
Add the crumbled sausage and brown over low heat. Remove the garlic and deglaze with the white wine.When the wine has completely evaporated, add some sun-dried tomatoes cut into strips.
Cook the pasta in salted boiling water. Meanwhile, blend 3.5 oz of sun-dried tomatoes in oil with the help of some pasta cooking water using a hand blender.
Drain the pasta al dente and toss it in the pan with the sausage. Add the blended sun-dried tomatoes and sauté the pasta over high heat to mix.
Adriana’s Advice
Serve adding some fresh fennel or basil leaves.
FAQ
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