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Creamy, rich, and full of bold flavors, this sun-dried tomato pasta is pure comfort. The sweetness of the sun-dried tomatoes, the depth of red wine, and the savory kick of sausage come together perfectly. While it’s delicious year-round, there's something especially satisfying about it on a chilly day. Don’t forget the bread to soak up every last bit of sauce!
SUNDRIED TOMATO, SAUSAGE AND RED WINE PASTA WITH PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
Extra virgin olive oil, to taste
3-4 sausages, casings removed and crumbled
1/2 of a small to medium yellow onion, finely chopped
2 garlic cloves, thinly sliced or finely chopped
2 tbsp. Tomato paste
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste, optional
225g sun-dried tomatoes
Red wine, to taste, 1/2 to full glass
Heavy cream 35%, to taste
450g pasta, your choice, I used paccheri
Fresh basil, to taste
Parmigiano-Reggiano, finely grated, to taste
Method
In a pan on medium-high heat, add 1 tbsp. Extra virgin olive oil and sausage. Cook, stirring occasionally. You can break up the sausage up into pieces with a wooden spoon. I like to brown up the sausage as they start to get crispy, so let the sausage sit a bit undisturbed to get a bit crispy and colour. You will see the pan may have some fond developing and that will get released when we add the onion. Once sausage is cooked remove and set aside.
2. In the same pot, add the onion and garlic. Sauté until the onion and garlic have softened. has softened. Add tomato paste and season with salt, freshly cracked pepper and chili flakes for heat. When adding the tomato paste, create a hot spot in the pan and toast it a little bit. Add sun-dried tomatoes and red wine to deglaze the pan. Cook out the wine. Add everything to a blender along with some water and blend until you get the consistency you’re looking for, adding more water if needed. Taste and adjust any seasonings.
3. Add sauce to the pan along with the heavy cream. Mix and let simmer while you cook the pasta.
4. Cook the pasta in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
5. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Once done, turn off the heat or remove the pan from the heat. Add sausage, basil and the Parmigiano-Reggiano. Mix and toss to incorporate into the pasta. Garnish with more Parmigiano-Reggiano. Enjoy!
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