This dish is a dish within a dish! You can make the Pesto Rosso ahead of time and enjoy on its own or in this fabulous sausage and pepper pasta. The Pickle Creek Genovese Basil & Roma Tomato Olive Oil is my favorite olive oil for this pesto, and the Strawberry Basil Balsamic Vinegar is the secret to this sauce! If you want to spice things up, try adding a dash or two of Prairie Fire Olive Oil. Yum!
Print Recipe
Pesto Rosso Sausage Pasta
Ingredients
- 8 oz sun-dried tomatoes, packed in oil
- 3 cloves garlic
- 1 c basil leaves
- ¼ c pine nuts
- ⅓ c + 1 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- ½ c grated Parmesan cheese
- 2 Tbsp Pickle Creek Strawberry Basil Balsamic Vinegar
- 8 oz fusilli
- 8 oz Italian sausage
- 1 medium orange bell pepper, sliced
- 1 small onion, sliced
- Salt & black pepper
Ingredients
- 8 oz sun-dried tomatoes, packed in oil
- 3 cloves garlic
- 1 c basil leaves
- ¼ c pine nuts
- ⅓ c + 1 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- ½ c grated Parmesan cheese
- 2 Tbsp Pickle Creek Strawberry Basil Balsamic Vinegar
- 8 oz fusilli
- 8 oz Italian sausage
- 1 medium orange bell pepper, sliced
- 1 small onion, sliced
- Salt & black pepper
|
|
Instructions
Combine sun-dried tomatoes, garlic, basil, and pine nuts in a food processor. Pulse a few times to chop. With the food processor running, drizzle in the Genovese Basil & Roma Tomato Olive Oil and process until the mixture is smooth. Add the Parmesan and Strawberry Basil Balsamic. Pulse a few times to combine. Season to taste with salt and black pepper.
Cook pasta according to package directions. Drain, reserving ~1 c of the cooking liquid, and set aside.
Heat ~1 Tbsp olive oil in a large skillet on medium-high heat. Add the sausage and cook, rotating each link frequently, until browned and done, ~12 min. Remove from heat and set aside. When it cools, slice it into 1-inch pieces.
Turn heat to medium and add the onion and bell pepper. Season with salt and black pepper and sauté until soft, ~10 min. Stir in the pesto. Then stir in the sausage and cooked pasta. Use reserved cooking liquid to thin sauce to desired consistency. Enjoy!
