Perogies With Tomato Cream Sauce

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Pierogis with tomato cream sauce are complimented with juicy chicken sausage. Perfectly comforting, and incredibly delicious. You are going to love this!

Perogies With Tomato Cream Sauce


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.

Pierogis with Sausage

This meal is so good that we devoured it 3 times before I got a picture.  Chad even loves 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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sausage and potato pierogis

pierogis and sausage on a plate

Pierogis With Tomato Cream Sauce

Donna Elick
Pierogis with tomato cream sauce and juicy chicken sausage is a perfectly comforting, incredibly delicious Italian dinner idea.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 4


  • 12 Potato and Cheddar Pierogis, I used Mrs. T's
  • 1 pound mild Italian chicken sausage, (ground, or links with casing removed)
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons butter

Sun-dried Tomato Pesto

  • 1 cup chopped sun dried tomatoes
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 cup packed basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper


  • Cook pierogis according to package directions. Drain when cooked. Meanwhile, make sun dried tomato pesto.
  • In a small food processor combine all ingredients; blend until you have a smooth mixture.
  • 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!


Serving: 1 | Calories: 753cal | Carbohydrates: 24g | Protein: 27g | Fat: 64g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 1478mg | Sugar: 13g | Fiber: 4g | Calcium: 195mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2012.

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  1. Love a speedy dish that offers so much flavor and deliciousness! I'm so glad you finally got a photo so you could share this with us!

  2. This was really good. Took a short cut with sun dried tomatoes in olive oil, pesto already made and alfredo sauce. This is really quick and easy after working all day.

  3. I made this for dinner last night and, oh my word, was it delicious! The sauce is to die for! Thanks for posting this! 🙂

  4. Cant use Mrs to
    Either make them or buy from a local church
    I don't like sun dried tomatoes
    Better off with 2 cans of fire roasted tomatoes

  5. I haven't made it yet because if it takes longer to make it than it does to eat it, I"m not usually intetested. What would you choose as an already made sauce to substitute for your home made pesto?

  6. I haven't made it yet because if it takes longer to make it than it does to eat it, I"m not usually intetested. What would you choose as an already made sauce to substitute for your home made pesto?

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