Pierogis With Tomato Cream Sauce
Pierogis with tomato cream sauce and juicy chicken sausage is a perfectly comforting, incredibly delicious Italian dinner idea.
Ingredients
- 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
Instructions
- 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!
Nutrition
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