Sausage Pesto Pasta recipe
This sausage pesto pasta recipe is a quick, comforting weeknight dinner made with tender pasta, savory Italian sausage, and vibrant basil pesto tossed together in under 30 minutes.
Ingredients
- For the Pasta Dish
- 12 oz pasta penne, rigatoni, or spaghetti – cook until al dente.
- 1 lb Italian sausage mild or hot, casings removed – for bold flavor.
- 2 tbsp olive oil – helps brown sausage and coat pasta.
- 1 small onion finely diced – adds sweetness and depth.
- 2 cloves garlic minced – fragrant base.
- 1 cup cherry tomatoes halved – fresh brightness.
- ½ cup pasta water reserved – helps emulsify the sauce.
- For the Sauce
- 1 cup basil pesto store-bought or homemade – rich and herby.
- ¼ cup grated Parmesan cheese – creamy salty finish.
- Salt and black pepper to taste.
- Fresh basil for garnish.
Instructions
- Cook the pasta (8–10 minutes):
- In a large pot of salted boiling water, cook pasta until al dente. Reserve ½ cup pasta water and drain.
- Brown the sausage (6–8 minutes):
- Heat a large skillet over medium heat with olive oil. Add sausage, breaking it apart with a spoon, and cook until browned and cooked through.
- Sauté aromatics (3 minutes):
- Add onion and garlic to the skillet. Stir and cook until fragrant and translucent.
- Add tomatoes (2 minutes):
- Toss in cherry tomatoes and cook until slightly softened.
- Combine with pasta (2 minutes):
- Add the drained pasta to the skillet. Stir to combine, adding a splash of pasta water to loosen.
- Stir in pesto (1–2 minutes):
- Remove from heat. Stir in pesto and Parmesan until pasta is coated. Season with salt and pepper.
- Serve:
- Garnish with fresh basil and more Parmesan if desired.
Notes
- Use high-quality store-bought pesto or homemade for the best flavor.
- Always turn off the heat before adding pesto to avoid bitterness.
- For a creamier texture, stir in a spoonful of mascarpone or cream cheese.
- Swap in gluten-free pasta for a gluten-free version.
- Add vegetables like spinach, zucchini, or peas for extra nutrition.
- Leftovers keep 3 days in the fridge; reheat gently with a splash of water or broth.