Pierogies and Sausage with Sun-dried Tomato Cream Sauce

serves 4

12 Potato & Cheddar Pierogies (I used Mrs .T’s)
1 pound Italian chicken sausage
1 recipe Sun-dried Tomato Pesto (recipe below)
½ cup heavy cream
¼ cup milk
2 tablespoons butter

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 ¼"-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
1 cup sun-dried tomatoes, chopped
½ cup extra virgin olive oil
2 garlic cloves
1 cup (packed) fresh basil leaves
½ cup freshly grated Parmesan cheese
Pinch of kosher salt
Pinch freshly ground black pepper

In a small food processor combine all ingredients; blend until you have a smooth mixture.  Serve.

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.