Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta
- 1 pound Dry Pasta (I Like Rotini Or Fusilli For This Recipe)
- 5 whole Garlic Sausage Links
- 1 Tablespoon Canola Oil, For Browning
- 8 ounces, weight Cremini Mushrooms, Sliced
- 1 dash White Wine
- Salt To Taste
- 1 jar 6 To 7 Oz Jar Of Sun-dried Tomato Pesto
- 1 Tablespoon Olive Oil, Or As Desired, For Finishing The Sauce
- Freshly Grated Parmesan, For Sprinkling On Top
- 1.
- Get a large pot of water on the stove to boil, and when it starts to boil salt the water until it tastes like the sea.
- Pour the pasta into the water and let it cook just until tender, usually about 7 minutes.
- 2.
- While the water is coming to a boil and the pasta cooks, prepare the sauce mixture.
- Remove the casings from the sausage and cut the links into bite sized chunks.
- 3.
- Using a large rondeau pan or similar pot, heat the canola over medium high heat.
- Brown the sausage chunks until cooked through, about 5 minutes.
- Add in the mushrooms and let them get cooked through and soft for another 2 minutes.
- Pour in the splash of white wine and throw in a good pinch of salt to taste.
- Let the wine cook off for about 2 minutes.
- Then add the pesto sauce.
- 4.
- The pasta should be done by this point!
- Before you drain it, reserve 1/4 cup of the pasta cooking water and pour it into the sausage mixture to loosen everything.
- Then drain the pasta and pour it into the pan with the sausage mixture.
- Add the olive oilthe little bit of fat will really bring the dish together.
- 5.
- Give the sausage, mushroom and sun-dried tomato pesto pasta mixture a big toss together, take it off the heat and you are ready to serve!
- Spoon a generous helping into a bowl and top it with a sprinkle of freshly grated Parmesan.
- Easy as that, an incredible pasta dinner in 20 minutes!
pasta, garlic, canola oil, mushrooms, white wine, salt, tomato pesto, olive oil, parmesan
Taken from tastykitchen.com/recipes/main-courses/sausage-mushroom-and-sun-dried-tomato-pesto-pasta/ (may not work)