Pesto Pasta with Artisan Sausage
Pesto Pasta with Artisan Sausage
Pesto pasta with artisan sausage is a 30-minute dinner that pairs basil pesto with crumbles of browned, garlic-forward sausage. To make it, you brown the sausage in garlic-infused olive oil, cook the pasta, then toss everything with pesto and a splash of pasta water so the sauce turns silky and coats every piece. What makes it special is starting from a real fresh sausage and a garlic olive oil rather than pre-cooked links and plain oil, so the dish has more depth from the first bite. It serves 4 and takes about 30 minutes.
The Madeline's products that make this work
Vermont Salumi Red Wine & Garlic Sausage
This bold fresh pork sausage from Vermont Salumi is brimming with garlic and finished with red wine for depth. Browned and crumbled, it brings savory, garlicky character that stands up to the basil pesto.
Garlic Infused Olive Oil
This extra virgin olive oil from Seasons Olive Oil & Vinegar is flavored with savory roasted garlic. Using it to brown the sausage layers in extra garlic flavor, and a final drizzle ties the dish to the garlic in the sausage and pesto.
Ingredients
- 12 oz pasta such as fusilli or penne
- 1 lb Vermont Salumi Red Wine & Garlic Sausage, casings removed
- 2 tablespoons Garlic Infused Olive Oil, plus more to finish
- 2/3 cup basil pesto
- Salt and freshly ground black pepper
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta to al dente according to the package, and scoop out 1 cup of pasta water before draining.
- While the pasta cooks, warm the garlic olive oil in a large skillet over medium heat. Add the sausage, breaking it into bite-sized crumbles, and cook for 6 to 8 minutes until browned and cooked through.
- Lower the heat. Add the drained pasta to the skillet along with the pesto and half a cup of the pasta water. Toss for a minute until the pesto loosens into a sauce that coats the pasta, adding more pasta water as needed.
- Season with salt and black pepper to taste.
- Finish with a drizzle of garlic olive oil, grated Parmesan, and fresh basil if using. Serve right away.
Tips and variations
Use a store-bought or homemade basil pesto, whichever you prefer; a fresher pesto gives a brighter result. For more vegetables, wilt a few handfuls of spinach into the pan with the pasta, or add halved cherry tomatoes. If you like heat, finish with red pepper flakes. The same method works with the maple breakfast sausage for a sweeter, milder version, or with any fresh sausage you have on hand.
Frequently asked questions
How do you make pesto pasta with sausage?
Brown crumbled fresh sausage in garlic olive oil, cook the pasta separately, then toss the pasta with the sausage, basil pesto, and a splash of starchy pasta water until the sauce turns silky. Finish with Parmesan and a drizzle of olive oil. Cooking the sausage first builds a savory base that the pesto coats.
Should I cook the pesto?
No. Pesto is best stirred in off direct high heat so it keeps its fresh basil flavor and bright color. Lower the heat before adding it, and use the residual warmth of the pasta and pasta water to loosen it into a sauce rather than simmering it.
What pasta is best for pesto?
Short shapes with ridges or curves, like fusilli, penne, or gemelli, catch the pesto and bits of sausage well. Long pasta such as linguine also works if tossed thoroughly. Cook it to al dente so it holds its bite in the finished dish.
Can I use a different sausage?
Yes. Any fresh sausage works in place of the red wine and garlic sausage; sweeter or milder varieties change the character of the dish. Remove the casings so the meat crumbles, and brown it well before adding the pasta and pesto.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the pesto, which can tighten when chilled. Add a little fresh Parmesan before serving.
Related
Shop the collections: Meat & Seafood and Oils & Vinegar.
More guides: The Best Artisan Sausages for Grilling and Cookouts and Cheese Board Pasta with Salami and Olive Oil.