Asiago & Sun-Dried Tomato Pasta
You’re definitely going to want to whip up this gorgeous pasta dish for your next meal! It comes together so easily in about 30 minutes, with just handful of ingredients. The sun-dried tomatoes, sausage, spinach and Asiago cheese are truly the perfect pairings and the sweetness of the fresh basil is the wonderful cherry on top!
Servings : about 4
Prep Time : 15 minutes
Cook Time: 20 minutes
Ingredients
2 tablespoons oil from sun-dried tomato jar
12 oz Italian chicken sausage, sliced into rounds
8.5 oz jar sun-dried tomatoes in oil, chopped
2 tablespoons minced garlic
1/4 cup dry white wine, optional
1 + 1/2 cups half-and-half
1 cup grated Asiago cheese
1/2 cup grated Parmigiano Reggiano
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes, optional
salt & pepper to taste
1/3 cup fresh basil, thinly chopped
2 cups fresh spinach, roughly chopped
16 oz gluten-free pasta of choice
1/2 cup reserved pasta water
Directions
In a large skillet, heat 2 tablespoons of oil from the sun-dried tomatoes over medium-high heat. Add in the chicken sausage and saute until evenly browned, stirring occasionally for about 5-7 minutes. Transfer the finished sausage to a small bowl and set aside.
To the same pan, add the sun-dried tomatoes and minced garlic. Saute over medium heat for about 4 minutes, stirring often, until the tomatoes begin to soften.
Pour in the white wine and continue to cook for a few minutes while gently scraping up any stuck on bits from the bottom of the skillet.
Gradually pour in the half-and-half while whisking constantly. Once the sauce begins to thicken, add in the grated cheeses. Continue to whisk the sauce until it is smooth and the cheese has fully melted.
Reduce the heat to a simmer, stir in the Italian seasoning, red pepper flakes and season to taste with salt and pepper. Toss in the spinach and basil and allow it to wilt down into the sauce. Then add the chicken sausage back in.
While the sauce simmers, cook your pasta according to package instructions until al dente. Make sure to salt your pasta water generously.
When the pasta is done, reserve 1/2 cup of the pasta water then drain it and add it to the sauce. Gently toss everything together until fully combined.
Add in the reserved pasta water as needed till the sauce is smooth and silky. Serve topped with more grated parmigiano and freshly chopped basil.
