Jules W Recipe

Sun Dried Tomato Alfredo with Bowtie pasta

By Jules W ladyrumrunner


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Jules' Story

I was hungry for itillian but did not have the ingredients or time for a fresh tomato based sauce.

I was in a hurry to get dinner on the table. Scrambling through the kitchen, I found a jar of Alfredo sauce, (I usually dont do much with canned or Jar type sauces) some sundried tomato paste, (left over from my attempt at a hummas recipe) Italian sausage (always on hand at my house) an onion and fresh garlic and a chunck of parmasian cheese.

This dinner has become my favorite quick go to when I need dinner on the table fast. Hope you enjoy it as much as we do.

Ingredients

1 lb
italian sausage, hot
1 jar(s)
alfredo sauce
1 medium
sweet onion
2 clove
garlic
2 Tbsp
sun dried tomato paste (or diced sun dried tomatoes just use more)
1/2 box
pasta of choice i use penne or bow tie
2 Tbsp
olive oil, extra virgin
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Prep pasta per directions on box.

While pasta is cooking. Heat olive oil in large skillet on med heat.

Dice onion add to pan. cut sausage in to 1/4-1/2 inch rounds and add to the cooking onions. cook until sausage is no longer pink.

Crush or press garlic cloves in to the pan with the onions and sausage stir and cook until sausage starts to brown and the onions become translucent and browned.

Remove from heat. Take a paper towel and ball it up and push it with a wooden spoon thought the sausage onion mixture to remove the extra oil at the bottom of the pan.
Throw out the paper towel.

Add jar of Alfredo sauce and sun dried tomatoe paste. (add more or less adjust to your taste) put back on the heat and stir until bubbly about 2 minutes. Remove from heat.

Drain pasta when cooked add to pan and stir to combine.

Plate and sprinkle fresh grated parmasian cheese to taste on top. Serve with either steamed veggies or a green salad and garlic bread. 15 min from fridge to table.