Pasta with spicy sun-dried tomato pesto and Italian sausage. This smooth, rich and comforting bowl of pasta is one of those easy recipes for busy weeknights. You definitely have to try this one, it’s a true flavor bomb… and ready in under 30 minutes! Just add a big side salad for a delicious finishing touch.
Sausage pasta with red pesto
This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and a hearty marinara. And just like a classic green pesto, this red pesto gets its richness from pine nuts, parmesan and olive oil. The chili may not be traditional in red pesto, but believe me, it’s next level delicious.
Pesto is a perfect pasta sauce, it’s perfectly adaptable. I tend to make pesto with whatever fresh herbs, nuts or seeds I have on hand. Besides from the classic basil, you can use spinach, kale, rucola, carrot tops or parsley, then add walnuts, sunflower seeds or almonds.
This pesto is a little different, with a bold tomato base. Try to buy sun-dried tomatoes packed in oil, they’re softer and will bring out more sweetness. We whizz them up with tomato paste, sambal, pine nuts and parmesan for a spicy, earthy pesto sauce. Then, cook the sausage, add pesto and let everything simmer for 10 minutes… and while that’s happening, we boil the pasta. Toss it all together, add some cooking water for a glossy finishing touch, and done!
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- Use sweet or spicy Italian sausage, or Italian chicken sausage.
- For pasta: rigatoni, penne, fusilli, linguine, spaghetti or pappardelle work best.
- You can also add roasted bell peppers.
- Try to buy sun-dried tomatoes packed in olive oil, they’re much softer. However, if you buy sun-dried tomatoes without oil, you can hydrate them first, to prevent the tomatoes from being tough and chewy. Just put them in a bowl, add some hot water and let stand for about 20 minutes, drain and you’re ready to go.
- Turn the sauce into a delicious lasagne, or a casserole with penne and grated mozzarella on top.
- Serve with a big side salad drizzled with a balsamic dressing.
How to store sausage pasta with red pesto
- Fridge: Store refrigerated in an airtight container for up to 3 days.
- Freezer: For optimal quality, use an airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat on the stovetop or in a microwave.
Try These Next
- Spicy Chorizo and Broccoli Pasta
- Italian Sausage and Chorizo Rigatoni
- Spicy Pasta alla Vodka with ‘Nduja
Red Pesto Pasta with Sausage
Ingredients
- 10.5 ounces rigatoni
- 14 ounces spicy Italian sausage
- 1 shallot - finely chopped
- 4 garlic cloves - minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ cup white wine
- 3 tbsp chopped basil leaves
- freshly ground black pepper - for serving
- crushed red pepper flakes - for serving
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Red Pesto
- 7 ounces sun-dried tomatoes packed in oil - not drained
- 2 tbsp double concentrated tomato paste
- 4 tbsp toasted pine nuts
- 1 ounce grated Parmesan
- 1 tbsp sambal oelek - or other chili paste, less or more to taste
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove casings from sausages and cut them into small pieces.
- Add ingredients for the red pesto to your food processor. Pulse until roughly chopped. Add a little bit of water if the pesto is too thick, tablespoon by tablespoon.
- Bring a large pot of generously salted water to a boil.
- Heat oil and butter in a large skillet over medium. Add sausages, cook until brown. Add garlic, shallot, salt, pepper and thyme. Cook until soft and fragrant, about 2 minutes. Stir occasionally. Pour in white wine, simmer for 2 minutes.
- In the meantime, add pasta to the pot with boiling water. Cook until al dente, according package instructions. Drain, reserving 1 cup cooking water.
- Add prepared pesto to skillet, reduce heat to low and simmer for 10 minutes or until the pasta is ready.
- Next, add pasta and ½ cup cooking water to the skillet. Toss to combine, stir for 1 minute or until glossy. Finish off with basil and freshly ground black pepper. Adjust salt, if needed. Serve sprinkled with red pepper flakes and grated Parmesan, enjoy!
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