Ingredients
1 lb Italian Chicken Sausage Links (Hot or Mild)
1 lb Bowtie Pasta
3 C Fat-Free Half and Half
2 C Cherry Tomatoes (Halved lengthwise)
1/2 C Chopped Sun Dried Tomatoes (Packed in oil and herbs)
1 Small Onion (Quartered and thinly sliced)
10 Sprigs fresh Thyme
3 Cloves Garlic (Minced)
1 T Butter (Optional)
1 T Olive Oil
2 T Cornstarch (dissolved in 2 T water)
Freshly grated Parmesan (Optional)
Freshly Chopped Basil (Optional)
Salt and Pepper
Preparation
In a large pot, cook pasta to desired consistency and drain (do not rinse). In a large oven safe pan, brown sausage links all around and finish cooking in 400 degree oven for about 10 minutes (165 degree internal temp) and slice into 1/4" slices. While pasta is cooking and sausage is finishing in oven, saute onion and garlic with oil in a medium saucepan until translucent. Add half and half and thyme sprigs and simmer over medium heat for 5-10 minutes. Remove sauce from heat and remove thyme sprigs. Add cornstarch mixture and optional butter and whisk until smooth and creamy. Add sundried tomatoes to sauce. In pasta pot or a large bowl, stir pasta, sliced sausage, cherry tomatoes, and sauce together and season to taste with salt and pepper. Serve in bowls topped with freshly grated parmesan and chopped basil.
