Description
This Sausage Pesto Pasta is a flavorful and satisfying dish that combines crumbled Italian sausages, a variety of vegetables, and a creamy pesto sauce tossed with DeLallo Casarecce Pasta.
Ingredients
Units
Scale
Pasta:
- 8 ounces uncooked DeLallo Casarecce Pasta
Sausage Mixture:
- 11 ounces Italian sausages, crumbled (see note)
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1/2 red bell pepper, chopped fairly small
- 1/2 cup chicken broth
- 1/4 cup DeLallo Simply Pesto
- Salt & pepper to taste
For Garnish:
- Freshly grated parmesan cheese & chopped parsley (optional)
Instructions
- Boil Water and Cook Pasta: Boil a large, salted pot of water. Cook the casarecce pasta al dente (8 minutes).
- Prepare Vegetables: Prep vegetables while sausages are cooking. Remove sausage meat from casings and crumble into a skillet. Cook until browned (5-7 minutes). Transfer to a plate.
- Cook Sausage Mixture: In the same skillet with sausage grease, sauté mushrooms and onions until browned. Add garlic, tomatoes, peppers, chicken broth, and sausage. Cook until tomatoes soften and broth reduces.
- Add Pesto and Finish: Stir in pesto, remove from heat, and mix well. Toss drained pasta with sauce, adding a splash of pasta water. Season with salt & pepper. Serve with parmesan and parsley.
Notes
- I used 3 sausages from a 5-pack of Italian sausages. Adjust to your preference.
- You can increase pasta quantity if desired, but ensure there’s enough sauce.
- Nutritional information is an estimate; actual values may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 562 kcal
- Sugar: 5 g
- Sodium: 811 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 58 mg
