If you are craving a dish that brings together hearty comfort and vibrant, fresh flavors, this Sausage Pesto Pasta Recipe is about to become your new favorite. With perfectly cooked casarecce pasta enveloped in a luscious pesto sauce, punctuated by savory Italian sausage, sautéed mushrooms, and bright bursts of tomato and red pepper, every forkful is a little moment of joy. Whether you’re cooking for your family on a weeknight or impressing friends with something effortlessly delicious, this recipe strikes just the right balance of rustic charm and gourmet flair.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays a crucial role in building layers of taste, texture, and color that make the Sausage Pesto Pasta Recipe so memorable. From the pasta’s bite to the richness of the sausage and the freshness of the pesto, every component is essential.
- 8 ounces uncooked DeLallo Casarecce Pasta: This twisted pasta shape holds the sauce perfectly, ensuring every bite is flavorful.
- 11 ounces Italian sausages (crumbled): Provides a rich, savory backbone that complements the bright pesto beautifully.
- 1/2 medium onion (chopped): Adds a subtle sweetness and aromatic depth during the sautéing process.
- 8 ounces cremini mushrooms (sliced): Their earthy flavor and meaty texture balance the dish wonderfully.
- 2 cloves garlic (minced): Infuses the sauce with a punch of fragrant warmth.
- 1 cup little tomatoes (grape, cherry, etc.) (cut into halves): Brings juicy bursts of freshness and a pop of color.
- 1/2 red bell pepper (chopped fairly small): Offers sweetness and crunch, brightening the dish visually and flavor-wise.
- 1/2 cup chicken broth: Helps create a luscious sauce while adding subtle savory notes.
- 1/4 cup DeLallo Simply Pesto: The star component delivering that creamy, herbaceous, nutty punch.
- Salt & pepper (to taste): Essential for seasoning everything just right.
- For garnish: freshly grated parmesan cheese & chopped parsley (optional): Adds freshness and a salty bite to finish the dish perfectly.
How to Make Sausage Pesto Pasta Recipe
Step 1: Cook Your Pasta to Perfection
Start by bringing a large pot of salted water to a boil – this is your first step to elevating the dish since well-seasoned pasta water enhances flavor from within. Cook the casarecce pasta until al dente, about eight minutes, so the noodles maintain a tender chew that holds up beautifully to the rich sauce.
Step 2: Prepare Your Veggies and Sausage
While the pasta cooks, chop your onion, slice the cremini mushrooms, halve your tomatoes, and dice the red bell pepper. This prepped freshness will layer the dish with texture and vibrant color. Next, take the sausage meat out of its casing and crumble it into a skillet, cooking over medium-high heat until it’s nicely browned, about five to seven minutes. Browning the sausage builds depth and a savory foundation for your sauce.
Step 3: Sauté Mushrooms and Onions in the Sausage Drippings
Don’t discard that flavorful sausage grease! Leave it in the pan and add your mushrooms and onions, sautéing until the mushrooms have released their water and browned, and the onions have softened and caramelized slightly. This caramelization adds a subtle sweetness that balances the savory sausage.
Step 4: Add Garlic for a Burst of Aroma
Stir in the minced garlic and cook it just for about 30 seconds. This quick cooking releases its fragrant oils without allowing the garlic to burn, which can turn bitter.
Step 5: Build the Sauce with Vegetables and Broth
Now pour in your halved tomatoes, diced red bell pepper, chicken broth, and the browned sausage back into the skillet. Lower the heat to medium and let everything simmer for around five minutes until the tomatoes start to soften and the broth reduces a bit—this reduction concentrates all the wonderful flavors.
Step 6: Finish with Pesto and Toss with Pasta
Stir in the pesto thoroughly after giving the jar a quick stir to ensure it’s well-mixed. Remove the pan from the heat and add a splash of pasta water to loosen the sauce just a little. Drain your pasta and toss it directly with the sauce, allowing every twist of casarecce to be coated in that rich, vibrant pesto mix. Season with salt and pepper to taste for the perfect balance.
How to Serve Sausage Pesto Pasta Recipe
Garnishes
Freshly grated parmesan cheese sprinkled on top adds an irresistible salty creaminess that complements the pesto and sausage perfectly. Finish with a handful of chopped parsley to add a bright, fresh note and a lovely pop of green that elevates the presentation instantly.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with a simple lemon vinaigrette to cut through the richness. You could also serve some warm, crusty bread alongside to soak up every bit of that delightful sauce.
Creative Ways to Present
For a special occasion, serve this pasta in individual shallow bowls, ensuring each portion has some sausage, mushrooms, and vibrant veggies visible. Drizzle a little extra pesto on top and scatter microgreens or toasted pine nuts for added texture and an elegant finish.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container once cooled and store them in the fridge for up to three days. The flavors actually deepen after resting, making it a great option for meal prep.
Freezing
If you want to keep this sausage pesto pasta longer, freeze it in a freezer-safe container for up to two months. Be sure to cool it completely before freezing to maintain texture and flavor integrity.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce as needed. This will bring the dish back to life without drying it out or overcooking the pasta.
FAQs
Can I use a different type of pasta for this Sausage Pesto Pasta Recipe?
Absolutely! While casarecce is perfect for holding the sauce, fusilli, penne, or rigatoni also work wonderfully since their shapes capture the sauce and bits of sausage effectively.
Is it possible to make this dish vegetarian?
Yes, simply substitute the Italian sausage with plant-based sausage or extra mushrooms and add some toasted nuts for protein. The pesto and veggies will still create a vibrant, satisfying meal.
Can I make my own pesto for this recipe?
Definitely! While store-bought pesto saves time, homemade pesto packed with fresh basil, garlic, pine nuts, parmesan, and olive oil brings an unbeatable freshness and allows you to adjust flavors to your liking.
How spicy is the Italian sausage in this recipe?
The spiciness depends on the type of Italian sausage you choose. Sweet or mild sausages make the dish more subtle, whereas hot or spicy Italian sausage adds a zesty kick.
Can this dish be prepared ahead for a party?
You can prepare the sauce and cook the sausage and veggies ahead of time, then toss with freshly cooked pasta just before serving to keep everything vibrant and fresh.
Final Thoughts
This Sausage Pesto Pasta Recipe is one of those dishes that feels like a warm hug on a plate—rich, flavorful, and deeply satisfying with fresh bursts of color and texture. It’s quick enough for a weeknight but special enough for guests, proving that sometimes the simplest ingredients come together to create magic. Give it a try and watch how it quickly becomes a beloved staple in your home kitchen!
Print
Sausage Pesto Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and comforting Sausage Pesto Pasta recipe combining savory Italian sausages, fresh vegetables, and rich pesto sauce with perfectly cooked casarecce pasta. Ready in just 35 minutes, this dish is a delightful weeknight dinner that brings together hearty ingredients and vibrant flavors in a quick stovetop method.
Ingredients
Pasta
- 8 ounces uncooked DeLallo Casarecce Pasta
Sausage and Vegetables
- 11 ounces Italian sausages, casings removed and crumbled
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 1/2 red bell pepper, chopped fairly small
Liquids and Sauce
- 1/2 cup chicken broth
- 1/4 cup DeLallo Simply Pesto
Seasoning and Garnish
- Salt and pepper, to taste
- Freshly grated parmesan cheese (optional)
- Chopped parsley (optional)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the casarecce pasta until al dente, approximately 8 minutes. Drain, reserving a small amount of pasta water for later use.
- Prepare Vegetables: While pasta cooks, chop and prep all vegetables including onions, mushrooms, garlic, tomatoes, and red bell pepper.
- Brown Sausage: Remove sausage meat from casings and crumble into a deep skillet over medium-high heat. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer cooked sausage to a plate and set aside.
- Sauté Vegetables: Leave the rendered sausage grease in the skillet. Add mushrooms and onions; if there is little grease, add one teaspoon of olive oil. Sauté, stirring occasionally, until mushrooms release their moisture and both mushrooms and onions develop a sear and brown, about 5-6 minutes.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Combine Ingredients: Add halved tomatoes, chopped red bell peppers, chicken broth, and cooked sausage to the skillet. Reduce heat to medium and cook for about 5 minutes until tomatoes soften and chicken broth reduces slightly.
- Finish with Pesto: Stir in pesto (stir jar before adding). Remove pan from heat and combine thoroughly. Add a splash (2 tablespoons) of reserved pasta water to the sauce to loosen consistency. Toss the drained pasta in the skillet with the sauce. Season with salt and pepper to taste.
- Serve: Plate the pasta and garnish with freshly grated parmesan cheese and chopped parsley if desired. Serve immediately for the best flavor and texture.
Notes
- Use Italian sausages with casings removed to allow easy crumbling and even cooking.
- Reserve some pasta cooking water to adjust the consistency of the sauce before tossing the pasta.
- Feel free to substitute cremini mushrooms with any variety of mushrooms available.
- Garnish with parmesan and parsley to add a fresh and savory finish.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
