Pierogies and Sausage with Sun-dried Tomato Cream Sauce in just 30 Minutes
The tender pierogies with chicken sausage covered in the most delicious rich cream sauce. Tomatoes, potatoes and sausage. Perfectly comforting, incredibly delicious. You are going to love this!
Sometimes you find the most comforting foods in the most unlikely places. I was creating this dish to be a nice romantic dinner and it turned out to be the most amazing comfort food.
It was so good that we devoured it 3 times before I got a picture. Chad even loved this. He is not a devout Italian food lover like myself, but this was so delicious, he couldn't get enough. It only takes 30 minutes to prepare, so I was more than excited to make it again. He knows that this is so easy and it has ingredients that we always have on hand, so needless to say, this is on our menu often!
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Helpful Tips to make Pierogies and Sausage with Sun-dried Tomato Cream Sauce:
What you will need to make Pierogies and Sausage with Sun-dried Tomato Cream Sauce:
- A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 4
Pierogies and Sausage with Sun-dried Tomato Cream Sauce
The tender pierogies with chicken sausage covered in the most delicious rich cream sauce. Tomatoes, potatoes and sausage. Perfectly comforting, incredibly delicious. You are going to love this!
Ingredients
- 12 Potato & Cheddar Pierogies (I used Mrs .T’s)
- 1 pound Italian chicken sausage
- 1 recipe Sun-dried Tomato Pesto (recipe below)
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons butter
Sun-dried Tomato Pesto
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup extra virgin olive oil
- 2 garlic cloves
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- Pinch of kosher salt
- Pinch freshly ground black pepper
Instructions
- Cook pierogies according to package directions. Drain when cooked.
- In large skillet, over medium-high heat, warm oil and add sausage. Cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
- Return skillet to burner, cook over medium heat, add butter and sun-dried tomato pesto. Whisk to combine. Add cream and milk, continue to whisk occasionally until sauce is thickened.
- Return sausage to skillet with sun-dried tomato sauce. Toss to combine. Simmer for 5 minutes until sausage is warmed.
- Place pierogies on platter and cover with sun-dried tomato sauce and sausage.
- Serve and enjoy!
Sun-dried Tomato Pesto
- In a small food processor combine all ingredients; blend until you have a smooth mixture.
Originally published 10/15/12
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