Creamy Italian Sausage Sun Dried Tomato Pasta

Brown the sweet Italian sausage in a large braiser without adding oil, as the sausage has enough grease.

While the sausage is browning, boil rigatoni pasta in salted water.

Once the sausage is mostly browned, transfer it to a plate lined with a paper towel to absorb excess grease.

Lightly wipe out the braiser, leaving some browned bits, and add extra virgin olive oil to heat.

Add chopped shallots to the pan and cook for about 3 minutes until softened and fragrant.

Add 4 cloves of sliced garlic and cook for an additional 2 minutes until softened and fragrant.

Add drained and rinsed sundried tomatoes to the pan and cook for about 3 minutes to coat them in the shallot and garlic flavor.

Deglaze the pan with white wine, scraping up the browned bits from the bottom.

Add heavy cream to the pan and stir to combine.

Add about 4 sprigs of thyme, coarse sea salt, and fresh ground pepper, then let simmer for a few minutes.

Taste the sauce to check for seasoning before adding the next ingredient.

Stir in asiago cheese until melted and well combined.

Equipment Needed

Spice Level:

Allergens