Pappardelle with Pesto and Sausage

 I love having several quick recipes in my recipe box.  This is a delicious one that my family loves.  You can make homemade pesto, but buying pre-made pesto from the store makes this recipe a snap. If you buy fresh Pappardelle, this recipe is even quicker.  I usually have some dried Pappardelle with all my other pasta varieties in my pantry.  I love a Pinot Grigio with this recipe, but if you prefer red, a Pinot Noir or Chianti works great.  Cheers!


Serves 4-6

1 lb. of Pappardelle pasta. 

3/4 lb. Italian sausage.

1 Tbs. olive oil.

3/4 cup pesto.

1/2 cup half and half or heavy cream.

1/4 tsp. red pepper flakes (optional).

1/4 tsp. each salt and pepper.

1/2 cup shredded Parmesan cheese.

Cook Pappardelle according to packaged directions.

In a saute pan on high heat, add oil and sausage.  Break up and brown the Italian sausage. Drain any excess fat from the pan.

Turn heat to medium and add pesto to the sausage and mix.  Slowly add half and half or cream and stir to combine.  Add red pepper flakes, salt and pepper .  

Put drained pasta back into the pot you boiled it in and add sausage and pesto mixture.  Stir in Parmesan cheese.  Make sure mixture is combined well and serve with extra Parmesan on the side.







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