Pasta with Sausage, Sun-Dried Tomatoes and Orange

Pasta with Sausage, Sun-Dried Tomatoes and Orange: This quick pasta recipe combines crumbled Italian sausage, sun-dried tomatoes, fresh orange zest and herbs to make a light yet satisfying dish with unique flavor.

This pasta recipe uses a combination of sun-dried tomatoes, orange zest and fresh sage (or basil) to complement the distinctive fennel flavor of Italian sausage. The result is an easy-to-make dinner with a unique, subtle flavor. We like to use chicken or turkey sausage to keep the dish light, but Italian pork sausage works too. Serve with a simple green salad to round out the meal.

Pasta with Sausage, Sun-Dried Tomatoes and Orange

Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

  • Ingredients:
  • 1 lb mild Italian sausage (chicken, turkey or pork), removed from the casing
  • 10 ounces pasta (rotini, fusilli, penne, cavatappi)
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, roughly chopped
  • Zest and juice of 1/2 large orange
  • 1/2 cup low-sodium chicken broth
  • 1 to 2 tablespoons chiffonade of fresh sage or basil (see notes)
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon cream or half-and-half

Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic, cook 1 minute longer, then add the sausage.

Continue cooking until the sausage is lightly browned, using a wooden spoon to break it into small pieces as it cooks. If necessary, drain the excess fat from the pan.

Add the sun-dried tomatoes, orange zest, orange juice and chicken broth. Add the fresh sage (or basil) and continue cooking, stirring often, until the liquid has reduced slightly, 3 to 4 minutes.

Season to taste with salt and freshly ground black pepper, then add the butter and cream and combine until the butter is melted and the sausage is nicely coated with the sauce. Remove from the heat and cover to keep warm.

Cook and drain the pasta according to package directions. Combine with the sausage mixture, plate and serve immediately.

Recipe Notes:
We love to use fresh sage in this dish and generally add the full 2 tablespoons called for in the ingredient list, but if you don't care for sage, basil is equally delicious and works just as well with the other ingredients. Regardless of which you prefer, use fresh as opposed to dried for best results.

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