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

Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 1 medium clove garlic, finely chopped
  • 1-¼ lb. hot Italian sausage, casings removed
  • 1 cup heavy cream
  • 1 medium yellow onion, finely diced
  • ¼ cup grated Parmigiano-Reggiano
  • ½ cup dry white wine (can be the same wine as for the mussels, above)
  • + 5 more ingredients
    • 1 cup (about 6 oz.) oil-packed sun-dried tomato halves, drained and coarsely chopped
    • Kosher salt and freshly ground black pepper
    • 1 lb. dried farfalle or fusilli
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 cup pitted Kalamata olives, coarsely chopped

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the sausage and cook, breaking it into bite-size pieces with a ...

View full recipe at Fine Cooking


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