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Sausage Pesto Pasta

Sausage Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage, casings removed if using links
  • 12 oz dried short pasta (rigatoni, penne, or similar)
  • 1/2 cup basil pesto
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • Fresh basil leaves, for serving

Method
 

  1. Heat olive oil in a large skillet over medium-high. Add the sausage, breaking it up, and let it brown without stirring for 2 minutes. Continue to cook, crumbling, until no pink remains, 6 to 8 minutes total.
  2. Meanwhile, boil a large pot of salted water and cook the pasta until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.
  3. Reduce skillet heat to medium, stir in garlic and red pepper flakes, and cook 30 seconds. Add cherry tomatoes and cook 1 minute. Lower heat, add drained pasta, pesto, and about 1/2 cup reserved pasta water. Toss, adding more water as needed to create a loose, glossy sauce.
  4. Remove from heat, fold in the parmesan, and season with salt and pepper. Divide into bowls, top with fresh basil and extra parmesan, and serve immediately.

Notes

If the sausage releases a lot of fat, you can spoon out all but a tablespoon before adding the garlic and tomatoes. The reserved pasta water is what gives the sauce its silky texture, so don't skip scooping it out. A squeeze of lemon juice at the end brightens everything up.