Best Dandelion Pesto And Sausage Pasta Recipes

CREAMY PESTO PENNE WITH SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

SAUSAGE PESTO PASTA

Steps:

• Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
• 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.
• 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.
• 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).
• Stir in the garlic and cook for 30 seconds.
• 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.
• 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.

PESTO PASTA WITH ITALIAN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta just to al dente. Reserve 1.5 cups of pasta water and then drain the pasta and set it aside.
• While heating the water in step 1, heat a large oven-safe skillet over medium heat. Add the Italian sausage and break it into bite-sized pieces as it cooks. Continue stirring and cooking until the sausage is browned-- about 5 minutes.
• Add the shallot and garlic and cook for an additional 1-2 minutes, stirring often.
• Deglaze the pan by adding the pasta water and scraping the bottom to remove any browned bits.
• Next stir in the pesto and ¼ cup mozzarella. Add the pasta and toss to combine. Cook until the sauce has thickened and coated the pasta-- about 2 minutes.
• Top the pasta with the remaining ¼ cup grated mozzarella.
• In a small bowl, stir together the breadcrumbs, garlic powder, and Italian seasoning. Spread the breadcrumb mixture over the pasta and then top with the grated parmesan.
• Place the pan under the broiler for 2-3 minutes or until the breadcrumbs are crisp and golden brown.
• Serve immediately, topped with fresh basil.
• Store any leftovers in an airtight container in the fridge for up to three days.