Andouille Sausage & Sun-Dried Tomato Cream Sauce over Gluten-Free Tomato Basil Mafaldine

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 20 Minutes
Total Time:  30 Minutes


8-9 oz. Pappardelle's Gluten-Free Tomato Basil Mafaldine
1 Tbsp. extra-virgin olive oil
2 smoked andouille sausage links, thinly sliced and quartered
1 Tbsp. butter
1 Tbsp. garlic, minced
1-1/2 cup Heavy cream
1/3 cup sun-dried tomatoes in olive oil, drained & julienned
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. crushed red pepper flakes
Salt & pepper, to taste
2 Tbsp. fresh parsley, chopped


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain and set aside. 
  2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, flipping halfway through, until lightly browned, about 3-4 minutes. Set aside.
  3. Melt butter in same skillet. Add garlic and cook until fragrant, about 30 seconds. Add heavy cream, sun dried tomatoes, oregano, basil and red pepper flakes and let it reduce and thicken for about 6 minutes. Add salt & pepper, to taste.
  4. Stir in pasta and sausage into the sauce and toss until well combined.
  5. Divide pasta into serving dishes and garnish with parsley. Serve and enjoy!