Weeknight Pesto Pasta with Sausage - Gluten Free Optional
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Thursday, June 18, 2015
By Brinda
In this recipe I use my pre-made pesto that I keep in small one serving (6oz, 3oz or any size that works for you) containers in the freezer. You can find my recipe in the condiments, sauces, dressings, etc tab. You could also use a hight quality store bought pesto. By planning your meals for the week and keeping the recipes simple will help you stay on a healthy eating path. Also if you keep your pantry and freezer stocked (check out my Pantry Essentials Tab) like I do, then you won’t even have to go to the store for this recipe. Super easy to pull out the pesto in the AM and have it ready for a quick dinner.
Ingredients:
- 1 pound Italian pork sausage or about 4 links (taken out of the casing)
- 1 pound penne pasta (Use Gluten Free if you like, I like the brand Ancient Harvest, I also love the fresh GF pasta made by Maninis)
- 1 teaspoon olive oil for pasta water (I add oil to the water because it seems to keep the pasta for boiling over)
- 1/4 cup chicken stock
- 1 8 oz container pesto (pre-made and frozen, recipe is in the sauces tab, or store bought)
- Parmesan cheese for the finished pasta
Directions:
- 1. Brown and crumble sausage until nice and caramelized in a sauté pan
- 2. Cook pasta according to package instructions
- 3. Add chicken stock to pan with sausage and let simmer to deglaze the pan
- 4. Add pasta to sausage
- 5. Turn off heat
- 6. Add pesto and toss
- 7. At this stage you can add cooked veggies, mozzarella cheese, cherry tomatoes or whatever leftovers you have in the fridge 8. Finish with a sprinkle of parmesan
YUMMY!!!!