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Sausage Pesto Pasta

This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 562 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 8 ounces uncooked DeLallo Casarecce Pasta
  • 11 ounces Italian sausages crumbled (see note)
  • 1/2 medium onion chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup little tomatoes (grape, cherry, etc.) cut into halves
  • 1/2 red bell pepper chopped fairly small
  • 1/2 cup chicken broth
  • 1/4 cup DeLallo Simply Pesto
  • salt & pepper to taste
  • For garnish: freshly grated parmesan cheese & chopped parsley optional

Instructions

    Cup of Yum
  1. Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
  2. Meanwhile, prep your vegetables. You can do some prep while the sausages are cooking to save time, but feel free to prep everything prior to starting the sauce if that's easier for you.
  3. Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it over medium-high heat, stirring occasionally, until it's browned (about 5-7 minutes). Transfer to a plate.
  4. Leave the sausage grease in the pan and then add the mushrooms and onions (if there is very little grease then add about a teaspoon of olive oil). Sauté, stirring occasionally, until the mushrooms release their water and they get a nice sear and the onions brown (about 5-6 minutes).
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the tomatoes, peppers, chicken broth, and sausage to the skillet. Reduce the heat to medium and cook for around 5 minutes or until the tomatoes have started to lose their shape and the chicken broth has reduced a bit.
  7. Add in the pesto (stir the jar first), then take the pan off the heat and ensure it's stirred in well. Add a splash of pasta water to the sauce (a couple tablespoons) prior to draining it, and then toss the drained pasta with the sauce. Season with salt & pepper as needed. Serve immediately with parmesan cheese and parsley if desired.

Notes

  • I used 3 sausages from a 5-pack of Italian sausages. Anything in the 11 oz. ballpark works. Feel free to use sausage meat rather than pre-packaged sausages.
  • If you're not serving this with a side or you've got hungry people to feed, you can definitely cook more than 2 ounces of pasta/person. I would stay under using the full pound of pasta, though, so there's enough sauce to go around.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

Calories 562kcal (28%) Carbohydrates 50g (17%) Protein 21g (42%) Fat 30g (46%) Saturated Fat 10g (50%) Cholesterol 58mg (19%) Sodium 811mg (34%) Potassium 702mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1089IU (22%) Vitamin C 29mg (32%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 562

% Daily Value*

Calories 562kcal 28%
Carbohydrates 50g 17%
Protein 21g 42%
Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 58mg 19%
Sodium 811mg 34%
Potassium 702mg 15%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1089IU 22%
Vitamin C 29mg 32%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.