SUN-DRIED TOMATO & SAUSAGE PASTA
Looking for an easy penne recipe? This Sun-Dried Tomato & Sausage Pasta from Delish.com is the best!
Categories pasta penne sun-dried tomato sausage italian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
- Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PASTA WITH SUN-DRIED TOMATO CREAM SAUCE
A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS
Make and share this Pasta With Sun-Dried Tomatoes, Ricotta, and Peas recipe from Food.com.
Provided by Abby Girl
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
- Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
Nutrition Facts : Calories 735.4, Fat 22.8, SaturatedFat 10.1, Cholesterol 52.5, Sodium 502.4, Carbohydrate 101.2, Fiber 6.9, Sugar 9.4, Protein 31.6
SUN DRIED TOMATO PASTA
This easy pasta recipe for sun dried tomato pasta with chicken, spinach, Parmesan, and white wine is filling, creamy, and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
- Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
- Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
- To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.
Nutrition Facts : ServingSize 1 (of 4), Calories 627 kcal, Carbohydrate 40 g, Protein 50 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 9 g
BOURSIN CHEESE PASTA
This Boursin Pasta recipe is a creamy pasta dish speckled with green peas and sun-dried tomatoes prepared on the stovetop and ready in 15 minutes!
Provided by bakedbree
Time 15m
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
- Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
- Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
- Stir in the Boursin cheese.
- Add the cooked pasta.
- Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
- Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
- Top with pine nuts and the remaining Parmesan cheese.
Nutrition Facts : Calories 298 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 662 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.
Provided by Cookie and Kate
Categories Pasta
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg
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4.9/5 (25)Total Time 30 minsCategory PastaCalories 400 per serving
- Place the Creamy Sauce ingredients in a blender and puree until smooth. Adjust salt to your taste.
- Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked through.
- Meanwhile, cook your pasta of choice in a large pot of salted boiling water until al dente (just cooked through but still firm). SCOOP out 1 mug of the pasta cooking water, then drain the pasta.
- Add the pasta into the skillet, then pour the Creamy Sauce in, all the spinach and about 1/2 cup of the pasta water (Note 5). Stir to coat the pasta in the sauce and to wilt the spinach. Cook, stirring gently, for about 2 minutes until the sauce is warmed through. Adjust salt to taste.
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5/5 (9)Total Time 20 minsCategory Main CourseCalories 298 per serving
- In a large pot of boiling, generously salted water, cook the penne until al dente, according to package instructions. Just before the pasta is finished, use a ladle or liquid measuring cup to carefully reserve about 1/4 cup of pasta water. Set aside. Drain the pasta and rinse with water to prevent sticking.
- While the pasta is cooking, place the sun-dried tomatoes on a paper towel-lined plate to drain off some of the excess oil, gently patting the tops dry (the oil doesn't need to be completely removed, but the tomatoes shouldn't be swimming in it). Coarsely chop the tomatoes and set aside.
- Melt the butter in medium-sized skillet over low heat. Add the pine nuts and cook, stirring frequently, until they smell fragrant and are just starting to brown, 4-5 minutes. You can adjust the heat to medium-low to speed up the process, but be careful to avoid burning the nuts and/or butter.
- Remove the skillet from the heat and stir in the garlic. Continue stirring for 1 minute; the residual heat will cook the garlic.
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4.7/5 (18)Total Time 20 minsCuisine ItalianCalories 217 per serving
- Start off by cooking the pasta according to the instructions on the box. Normally fettuccine takes up to 8 minutes to reach the al-dente stage when you boil it in hot water.
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SPAGHETTI WITH PANCETTA AND SUN-DRIED TOMATOES - FOOD AND WINE
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Servings 4
- Heat 2 tablespoons of the olive oil in a large skillet. Add the pancetta and cook over moderate heat until softened but not browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
- Pour off all but 2 tablespoons of fat from the skillet. Add the remaining 2 tablespoons of olive oil and heat until shimmering. Add the onions and cook over moderately high heat until just beginning to brown, about 5 minutes. Add the pancetta and sun-dried tomatoes and cook over moderate heat for 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute. Add the basil and season with salt and pepper.
- Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water. Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over moderate heat until combined. Transfer to a bowl and serve, passing the Parmesan at the table.
PASTA WITH RICOTTA AND PEAS - SAVORING ITALY
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Ratings 7Category DinnerCuisine ItalianEstimated Reading Time 4 mins
- Add them back to the empty pot (do not put back on the heat) with 1/2 cup pasta cooking water, some olive oil (I used about 2 Tablespoons), salt and freshly ground black pepper. Add the pasta to a serving bowl.
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4.9/5 (50)Total Time 20 minsCategory EntreeCalories 594 per serving
- Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
- Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
- If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
- Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.
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5/5 (1)Total Time 25 minsEstimated Reading Time 3 mins
- Heat olive oil in a large sauté pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Cover with the lid and sear for 5 minutes on one side. Flip and sear 5 to 6 more minutes, or until cooked through. Remove the chicken from let cool. After a few minutes, chop the chicken into bite-sized chunks.
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5/5 (4)Total Time 25 minsServings 4Calories 868 per serving
- Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
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- Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.
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