Chicken Sausage Pesto Pasta
I've found that this recipe is best with orecchiette pasta, but I've also used cavatappi and fusilli pasta. You'll need a pasta that has some texture to capture and hold on to the delicious pesto sauce.
I usually have about 3 or 4 basil plants growing in our garden during the summer months so that I can make pesto to freeze and get us through the winter. That is what I use for this recipe. Before I did this, I would buy pesto from our local Wegman's antipasto bar. It tastes just as good! If you don't have a Wegman's (or a local Italian spot) where you can purchase this from, I do recommend making your own pesto. Most of the jarred options from the store that I have tried, left this meal flavorless.
Ingredients
- 14 oz Chicken Sausage Precooked links or Fresh sausage from Deli
- 1 medium head Broccoli Cut the stems off and just use florets (dice really small if disguising this from kids)
- 1 cup Pesto See my recipe below
- 2 cloves garlic Chopped or minced
- 12 oz Orecchiette Pasta
- 1/4 cup Pecorino Romano Grated, you can also use grated parmesan
- To taste Salt
Instructions
- Bring a large pot of salted water to boil.
- Chop the precooked sausage into slices.While the pasta water is heating, begin browning the precooked chicken sausage pieces in a well oiled skillet on medium heat. If using fresh chicken sausage links cut the casing and pull out the meat. You can also buy ground chicken sausage which is the easiest to work with. That takes about 5-8 minuets to cook at medium heat.
- After 5 minutes lower the heat and make room in the skillet to cook the garlic. Add a tsp of oil and then add the garlic. Cook for 1 minute on medium to low heat. Turn the heat to low.
- When the water boils, add the pasta and bring back to a boil. Cook the pasta according to instruction on the back on the package. Add the broccoli with about 3 minutes left of the pasta cooking.
- Reserve 1-2 cups of pasta water and set aside. Drain the pasta and broccoli.
- Add the pasta and broccoli to the pan with the chicken sausage and garlic. Add the pesto and cheese. Stir until the pasta is fully coated with the pesto. Add salt and olive oil to taste.
- Serve with additional grate cheese on the side.
Pest Recipe
- PESTO RECIPE: 2 cups fresh basil leaves, packed 1/2 cup fresh spinach leaves (optional for added nutrition) 1/2 cup freshly grated Romano or Parmesan Reggiano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts (I've also used cashews when pine nuts are hard to find) 3 garlic cloves, minced (about 3 teaspoons) 1/4 teaspoon salt, more to taste 1/8 teaspoon freshly ground black pepper, more to taste Pulse using a blender or food processor the pine nuts/cashews and basil and spinach (if adding). Add the grated cheese and chopped garlic and pulse 5 more times. Scrape the edges of the bowl with a spatula. Slowly add in the oil Stir in more salt and oil to taste. (I double or triple this batch and freeze the leftover for winter dishes)
Notes
PESTO RECIPE:
2 cups fresh basil leaves, packed
1/2 cup fresh spinach leaves (optional for added nutrition)
1/2 cup freshly grated Romano or Parmesan Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (I've also used cashews when pine nuts are hard to find)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste Pulse using a blender or food processor the pine nuts/cashews and basil and spinach (if adding). Add the grated cheese and chopped garlic and pulse 5 more times. Scrape the edges of the bowl with a spatula. Slowly add in the oil Stir in more salt and oil to taste. (I double or triple this batch and freeze the leftover for winter dishes)
2 cups fresh basil leaves, packed
1/2 cup fresh spinach leaves (optional for added nutrition)
1/2 cup freshly grated Romano or Parmesan Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (I've also used cashews when pine nuts are hard to find)
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste Pulse using a blender or food processor the pine nuts/cashews and basil and spinach (if adding). Add the grated cheese and chopped garlic and pulse 5 more times. Scrape the edges of the bowl with a spatula. Slowly add in the oil Stir in more salt and oil to taste. (I double or triple this batch and freeze the leftover for winter dishes)
TIPS FOR A BETTER MEAL
- Use quality cheese. My husband is Italian and won't let me buy anything other than Locatelli Pecorino Romano. (If I'm in a hurry, I will buy pre shredded parmesan cheese from the deli section - but only if I'm desperate on time!)
- Reserve some of the pasta water. This is an important step! Once you mix everything at the end, you'll want to add in some water to soften the dish. We reserve pasta water for every pasta meal that we make out of habit now. (Again my Italian husband taught me this trick!).
- Use quality pasta. We are spoiled and have a pasta shop that makes fresh pasta every day right now the street from our house. But I also do buy orecchiette pasta from the grocery store. Delallo pasta is a good one, that is made of just 2 ingredients and not enriched.
- Cook pasta al dente. Don’t overcook the pasta. It will become mushy and it also won't be as good as left overs. This dish is amazing the 2nd day!