Pesto Pasta with Sausage
Pesto Pasta with Sausage. Say that 10 times fast and you’ll sound like true Italian! I would love to personally thank Italy for it’s huge influence on some of the most amazing pasta dishes. Of course, I always like to add my own touch of flavor in it, but I have to give credit where credit is due! Shoutout to you Italy! I’m not exactly sure how Pesto Pasta is made in Italy, but I’ve let my wild side run with this one. The spices, veggies and herbs in this dish just make it POP! Impress your date to a romantic, candle lit dinner with this one, or your family too (without the candle lit table, that would be awkward) and don’t forget to say “Buon Appetito!” – (That means enjoy your meal in Italian for us American folks).
Pesto Pasta with Sausage
Course: DinnerCuisine: Italian, American4-6
servings10
minutes25
minutesIngredients
- Pasta
8 oz Penne Pasta
- Pan Ingredients
4 Baby Bella Mushrooms
1/2 Yellow Onion
1/2 Red Onion
1 Green Bell Pepper
5 Roma Tomatoes
2 Cloves of Garlic
1/2 cup Chicken Stock
1/2 cup Pesto Sauce
1/4 cup freshly grated Parmesan Cheese
1 scoop Pasta Water
- Spices
1 tsp. Salt
1.5 tsp. Pepper
1/2 tsp. Paprika
0.5 tsp. Garlic Powder
0.5 tsp. dried Rosemary
- Garnish
Chopped Parsley, Green Onion and Parmesan
Directions
- Prep your veggies, cut them down to bite size pieces. Put your onions and bell peppers to one side, and your mushrooms, tomatoes and garlic to the other side.
- Cut your sausage in 4ths (I like to cut it in half longways, and then roll it over and cut it in half again, this will allow you to get those nice cube-sized pieces!
- Heat a pot of salted water on high (should take a few minutes to start boiling).
Proceed to STEP 4 (once pot starts boiling, put your Penne Pasta in and boil for 10 minutes until al dente). - On a separate burner, heat your pan on medium-high, and throw a dash of olive oil once its hot.
Cook your Sausage until it is browned. (5-7 min).
About 1 min or 2 before it is done, throw in your dried Rosemary, it will infuse with the Sausage giving it flavor and a wonderful aroma! - Remove the Sausage (add it back on later).
Throw your Onions and Green Bell Peppers into the pan, and sauté them for 4-5 minutes.
Season them with 1/2 tbsp. of Black Pepper 1/4 tsp. of Paprika. Throw in a pinch of Salt. - Add your Tomatoes, Mushrooms and Garlic to the pan. Cook until soft (about 5 minutes).
*Your Pasta should be boiling by now.* - Add in the Chicken Stock and reduce the heat to medium-low. Cook for about 3 minutes.
Add in your Pesto Sauce as well (stir it before adding).
Reduce the heat to low and stir your pan. - Add a scoop of Pasta Water (the starch in the water helps the sauce stick to the pasta).
Add your Parmesan Cheese and stir well.
Add the rest of your Spices. (1 tsp. of Black Pepper, 1/4 tsp. Paprika, 1/2 tsp. Salt and 1/4 tsp. of Garlic Powder).
Lastly, add the Sausage back into the pan. - Lastly, add your strained Pasta into the pan, stir, top with your garnishes (Fresh Parsley, Green Onion, and Parmesan Cheese) and ENJOY!
