Pesto Rosso Sausage Pasta
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Ingredients
  • 8oz sun-dried tomatoes, packed in oil
  • 3cloves garlic
  • 1c basil leaves
  • ¼c pine nuts
  • ⅓ c + 1 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
  • ½c grated Parmesan cheese
  • 2Tbsp Pickle Creek Strawberry Basil Balsamic Vinegar
  • 8oz fusilli
  • 8oz Italian sausage
  • 1medium orange bell pepper, sliced
  • 1small onion, sliced
  • Salt & black pepper
Instructions
  1. 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.
  2. Cook pasta according to package directions. Drain, reserving ~1 c of the cooking liquid, and set aside.
  3. 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.
  4. 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!