Sundried tomatos are probably my absolute favorite food. I know there are a lot of other more tasty things but there is just something about the salty bite that draws me in. I could easily eat a whole jar as a snack. Most people use them to compliment dishes and add a fresh and savor flavor. I’d like to think that it acts as an equal in this dish and can share the spotlight with the sausage. There are many reasons I love this dish in particular. The first is that it is pretty easy to make and there are not a ton of ingredients. Next, this is the kind of dish that you can plan to make leftovers and the leftovers hold up really well over time.
Ingredients
- 4 oz sundried tomatos in olive oil (most jars come in 8.5 oz, you’ll use half) $2-4
- 8 oz pasta (good ones for this are penne or farfalle) $2-4
- 2 garlic cloves (minced) or 1 tbsp if using preminced garlic $2-4
- 1/2 tbsp onion powder $1-2
- 1 cup heavy cream $2-4
- 1 cup parmesean cheese (shredded) $3-5
- 14 oz smoked sausage (sliced into half in slices)
- 1 tsp cayenne pepper (if you like some heat) $2-4
Servings: 4-6
Price: $10-15
Directions
- Cook pasta according to directions on box or container (save 1 cup of the pasta water), set aside.
- In a medium sized skillet add smoked sausage, garlic and half of the pasta water. Cook on medium heat for about 7 minutes.
- In the medium sized skillet add heavy cream, more pasta water (if sauce seems too thick), and onion powder.
- Once warm, add pasta, sundried tomatos (halved), parmesean cheese, and cheyenne pepper (if desired).
- Combine ingredients well.
- Serve.
The Quiet Chef 