Pasta with Sun-Dried Tomato Cream Sauce
Overview
- Yield: 4
Ingredients
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8 ounces penne
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1 tablespoon olive oil
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2 smoked andouille sausage links, thinly sliced
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2 tablespoons chopped fresh parsley leaves
For the Cream Sauce:
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup chicken broth
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1/2 cup heavy cream
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1/3 cup julienned sun dried tomatoes in olive oil, drained
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1/4 cup freshly grated Parmesan
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/4 teaspoon red pepper flakes, or more, to taste
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Kosher salt and freshly ground black pepper, to taste
Method
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
- Stir in pasta and sausage until well combined, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.