Creamy Sundried Tomato Pasta
There are plenty of sun-dried tomato pasta recipes out there, but this one is mine. I leaned all the way into my love of parmesan and didn’t hold back, so if you’re into a bold, sharp and cheesy flavor, this one’s for you!
Total Time: 1 hour I Servings: 4
Ingredients
¼ cup olive oil
½ yellow onion, quartered
3 tablespoons pinot gris, for deglazing
4 cloves garlic, minced
¼ teaspoon red chili flakes
½ cup sundried tomatoes, roughly chopped
2 tablespoons tomato paste
½ cup pinot gris, for sauce
1 cup chicken broth
1 cup heavy cream
1 cup parmesan, grated
1 teaspoon sugar
4 italian sausages
8 ounces dry penne noodles
Salt to taste
Instructions
Add the olive oil into a large pan over medium heat. Saute onions in the olive oil until they become soft and transparent, about 10 minutes.
Deglaze the onions with the 3 tablespoons of pinot gris. Remove the onions from the pan, reserving as much liquid as possible. The onions have infused the oil and wine with flavor, so they can be discarded or saved for a different use.
Add minced garlic to the reserved liquid and cook for about 1-2 minutes, or until fragrant.
Add the chili flakes, sundried tomatoes, and tomato paste. Stir until well combined.
Add the remaining pinot gris to the pan and simmer for about 3-4 minutes.
Pasta: Bring a pot of salted water to a boil over high heat. Cook the pasta according to package instructions.
ABack to the sauce: Add chicken broth to the pan with the wine. Simmer for 10-15 minutes or until the liquid has reduced 25-50% of the way.
While the sauce is reducing, add the pasta to the boiling water. At the same time, cook the Italian sausages in the air fryer at 390°F for 7 minutes.
Once the sauce has reduced, slowly stir in the heavy cream followed by the grated parmesan, sugar, and salt to taste.*
Notes