Sun Dried Tomato and Sausage Pasta #SundaySupper

This week for Sunday Supper we were given the challenge to create a dish only using 5 ingredients. Now I love cooking meals from scratch but often times I don’t have the time for a meal that takes a lot of effort and I need something quick and simple so this challenge was a welcome one. Getting creative with a small amount of ingredients is handy not only for busy days but for when the pantry is low and funds prevent you from restocking right away, which has often happened in this house. I find that the challenge of cooking with a small amount of ingredients is that it ends up low on flavour and I am happy to say this recipe was not lacking in the flavour department. With good quality sausages and fresh basil this dish had what we look for in a dish without the hassle of a lot of prep which in my book makes it perfect.

Sun-Dried Tomato and Sausage Pasta

Cook the pasta in boiling salted water according to the packet instructions or until tender.
Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks.

Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and add the sausage pieces in a single layer; cooking for 8-10 minutes. Leave them undisturbed for the first 5 minutes so that they get a nice brown and caramelized then stir occasionally until they’re cooked through.

Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.

When the pasta is ready, drain it well and toss into the sausage mixture with the basil. Make sure everything is well mixed and coated with the oil. Season to taste with salt and pepper, and serve straight from the pan.

 
For more ideas on 5 ingredient dishes check out these other fabulous recipes from the Sunday Supper team.

Breakfast, Starters, Butters and Jams:

• Pa Jun or Korean Scallion Pancakes – Kimchi Mom
• Homemade Instant Oatmeal – Home Cooking Memories
• GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
• Caprese Bites – My Catholic Kitchen
• So Simple Pizza Puffs – Hip Foodie Mom
• Toast Topper #11: Allspice Peach Butter – What Smells So Good?
• Strawberry Balsamic Jam – The Messy Baker Blog
• Broccoli and Feta Frittata – Kwistin’s Favorites

Main Dishes:

• Fresh Basil and Tomato Pasta – I Run For Wine
• Gulasch – Galactosemia in PDX
• Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
• Appley Kielbasa – The Meltaways
• Shrimp Stuffed Potatoes – Juanita’s Cocina
• Hawaiian Chicken Sandwiches – Supper for a Steal
• Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
• Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
• Crockpot Chicken Tacos – The Hand That Rocks The Ladle
• Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
• Peanut Butter Noodles – In the Kitchen with Audrey
• Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
• Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
• Herbed Butter Pork Chops – Brie’s Bites
• Creamy Ham Linguine – The Daily Dish Recipes
• Pesto, Tomato & Feta Pizza – Momma’s Meals
• Quick Black Bean Burritos – Diabetic Foodie
• Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
• Stuffed Shells – Cravings of a Lunatic
• Potato Kugel – From Fast Food to Fresh Food
• Garlic Butter Fried Rice – My Trials in the Kitchen
• Goat Cheese Alfredo – Family Foodie
• Roasted Moroccan Rack of Lamb – Maroc Mama
• Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
• Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
• Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
• Grilled Polenta Cakes – Lovely Pantry

Desserts:

• Nutella Ice Cream – Shockingly Delicious
• Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
• Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
• Honey Macaroons – Pippis In the Kitchen Again
• Strawberry Frozen Yogurt – Damn Delicious
• Homemade Caramel Sauce – Chocolate Moosey
• Easy Chocolate Chilli Fudge – Soni’s Food for Thought
• White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
• Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
• Chocolate-Caramel Ice Cream – Basic N Delicious
• Pumpkin and Chocolate Swirl Cheesecake – Baker Street
• Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

• Five Most Food Friendly Wines – ENOFYLZ Wine Blog

  Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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  Sun-Dried Tomato and Sausage Pasta

  Author: Laura Hunter

  Recipe type: Main

  Prep time:  5 mins

  Cook time:  20 mins

  Total time:  25 mins

  Serves: 6

   

  Ingredients

  • 400g (14 oz) pasta shapes
  • 6 good-quality sausages*
  • 140g (5 oz) sun-dried tomatoes
  • 4 tbsp oil from the sun-dried tomato jar
  • a generous handful of fresh basil, coarsely chopped

  Instructions

  1. Cook the pasta in boiling salted water according to the packet instructions or until tender.
  2. Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces.
  3. Chop the sun-dried tomatoes into small chunks.
  4. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and add the sausage pieces in a single layer; cooking for 8-10 minutes. Leave them undisturbed for the first 5 minutes so that they get a nice brown and caramelized then stir occasionally until they’re cooked through.
  5. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.
  6. When the pasta is ready, drain it well and toss into the sausage mixture with the basil. Make sure everything is well mixed and coated with the oil. Season to taste with salt and pepper, and serve straight from the pan.

  3.1.07

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