Pasta with Sausage, Olives, Sun-dried Tomatoes & Cream


Great new version for pasta  This recipe serves 6


  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 1 medium yellow onions,, finely chopped
  • 1 medium garlic, finely chopped Garlic, raw
  • 1 1/4 lbs hot Italian sausage, casings removed Sausage, turkey, Italian
  • 1/2 cup white wine Alcoholic beverage, wine, table, white
  • 1 cup pitted Kalamata olives, coarsely chopped Olives, kalamata
  • 1 cup oil-packed sundried tomato halves, drained and coarsely chopped Tomatoes, sun-dried, packed in oil, drained
  • 1 cup heavy cream Cream, fluid, heavy whipping
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 cup grated parmesan cheese Cheese, parmesan, grated
  • 1 lb dried farfalle or fusilli
  • Salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Bring a large pot of water to a boil over high heat. Meanwhile in a large saute pan, heat olive oil over medium heat. Add onion and cook until softened, about 5 mins. Add garlic and cook for 1 minute. Add sausage and cook, breaking it into bite size pieces with spoon, until just cooked through, 6-8 mins. Spoon of excessive fat. Add the wine, increase the to medium high, and cook scraping up any browned bits in pan until most of the wine is evaporated, 3-5 minutes. Stir in the olives and sundried tomatoes and cook for 2 mins.

Step 2

Add cream, increase the heat to high, bringing to a boil and cook, stirring occasionally until the cream thickens slightly, 2-5 mins. Stir in 2 tbsp. of parsley,and 2 tbsp of parmesan. Keep sauce warm over low heat. Cook pasta til el dente. Reserve 1/4 c of cooking water and then drain pasta. Return to pot, add sauce and the reserved cooking water and set pot over high heat. Gently toss the pasta for 30- 60 seconds and season with salt and pepper. Divide among warm bowls and sprinkle with 2 tbsp parmesan and 2 tbsp parsley.


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