This sundried-tomato basil sausage pasta in white wine cream sauce is deliciously creamy, cheesy, and full of the beloved Italian flavours – I guarantee you that it’s gonna be your new favourite pasta recipe! The flavours of basil, mozzarella, and sun-dried tomatoes marry perfectly together as you can imagine, and the indulgent meaty white wine cream sauce is just spot on. And what is the best part of all these? This pasta recipe literally takes minimum effort to make – start to finish 20 mins – so it could save your life in one of those tiring days.
I made this pasta a couple days ago as my lunch before I headed to school, which means that I had to cook something as simple as possible. I don’t know about you, but I am the kind of person who feels on top of the world when a recipe idea pops up in my mind and realise I have all the ingredients I need. BEST FEELING EVER. But now things got reversed – as I am living on my own now, I always try to finish everything in my fridge to minimise wastage; that said, I come up with my recipe with the ingredients I got in hand. Surprising, cooking spontaneously gives me a sense of satisfaction and achievement that I didn’t experience before, and it definitely improves my cooking skills and creativity. So, I guess I should be thankful about living on a budge ey.
Try this easy recipe out and I hope you will like it!
- 200g pasta of your choice
- 2 sausages of your choice，cut into small pieces
- 3 garlic cloves, finely chopped
- 1 onions, diced
- 1 1/2 cup heavy cream
- 1/2 cup white wine
- 1/4 cup shredded mozzarella cheese
- 1/4 cup sundried tomato strips
- 1 cup fresh basil leaves, washed and drained
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp dried basil leaves
- salt and pepper to taste
Bring a large pot of salted water to boil. Add pasta and cook for time per packet 2 mins less than the required time (as the pasta will continue cooking when you cook it with the sauce).
Reserve 1/4 cup of pasta cooking water, then drain the pasta for laster use.
Meanwhile, in a pan, sauté the sausages on medium-high heat until golden brown and the sausage’s fat comes out. Keep the fat in the pan.
Turn the heat to medium. Add onions and garlic. Cook for 3-4 mins until onions become translucent.
Add cream, and white wine, sun dried tomatoes and mozzarella cheese. Stir to help the cheese melt, let it simmer for 2 minutes until it reduces slightly.
Add basil leaves, paprika, garlic powder, dried basil leaves. Season with salt and pepper to taste.
Add pasta and toss gently in the sauce for about 1-2 mins. Evenly coat the pasta with the sauce as it thickens. If the sauce gets too thick, add a little reserve pasta water. Enjoy!