Penne with Sun-Dried Tomato Pesto and Sausage

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty pasta dinner where penne is tossed with a rich sun-dried tomato pesto and spicy Italian sausage for a satisfying meal in under 30 minutes. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, Italian sausage, sun-dried tomatoes packed in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 10 oz, casings removed Italian sausage
• 1/2 cup, drained and chopped sun-dried tomatoes packed in oil
• 3, minced garlic cloves
• 1/4 cup pine nuts
• 1 cup, packed fresh basil leaves
• 1/3 cup olive oil
• 1/2 cup, grated Parmesan cheese
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Step 2: Meanwhile, heat a large skillet over medium heat. Add 10 oz Italian sausage with casings removed and cook, breaking up with a spoon, for 5-7 minutes until browned and cooked through. Remove from heat.
3. Step 3: In a food processor, combine 1/2 cup chopped sun-dried tomatoes, 3 minced garlic cloves, 1/4 cup pine nuts, and 1 cup fresh basil leaves. Pulse a few times.
4. Step 4: With the processor running, slowly drizzle in 1/3 cup olive oil until the mixture forms a coarse pesto. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Return the skillet with sausage to low heat, add the cooked penne pasta, and toss with the sun-dried tomato pesto, 1/2 cup grated Parmesan cheese, and reserved pasta water as needed to loosen the sauce.
6. Step 6: Season with remaining 1/2 tsp salt and 1/4 tsp red pepper flakes if using. Toss well and serve garnished with extra Parmesan if desired.