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
Scale
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.
