Pesto Sausage Pasta Sauce Freezer Meal Recipe

Making sauces for freezer meals is not only healthy but also easy to do. This week I made a pesto sausage pasta sauce that can freeze for later use. Here's how I made this one.

Pesto Sausage Pasta Sauce Freezer Meal

Simple Ingredients:

Homemade Pesto (1.5 cup basil-fresh, ¼-1/2 cup olive oil, 2 tablespoon of chopped walnuts, 1 garlic-diced, salt and pepper to taste.)
1 tablespoon Olive Oil
½ - ¾ cup onion (chopped)
1 garlic clove minced
3 links of sausage (pork)
1 tablespoon oregano (dried)
1 tablespoon parsley (dried)
Salt and Pepper to taste

Easy Instructions:

1. Make the pesto in a food processor. Add 1.5 cup basil-fresh, ¼-1/2 cup olive oil, 2 tablespoon of chopped walnuts, one garlic-diced, salt, and pepper to taste into the food processor and pulse until it is a fine paste. Set aside. 
2. Add olive oil to the large skillet.
   
3. Add onion and cook till caramelized for 2 minutes or so. 
4. Add garlic for 1 minute.
5. Cut off the skin from the sausage. Add the content to the skillet, add oregano, parsley, salt, and pepper. Mix in. Then, cook until brown. 
6. Then add the homemade pesto and cook until heated through in the skillet. 
7. Let site till get to room temperature and then place in a bag for freezing. 
8. Defrost the bag in the refrigerator.
9. Make your favorite pasta.  I used my favorite Gluten Free Rigatoni.  Cook as instructed and then add the sauce under low heat.  Add more olive oil as necessary so that it doesn't stick to the skillet. Add Romano cheese to taste. 

Here is the finished meal. Yummy, right?

If you want to print Pesto Sausage Pasta Sauce Freezer recipe, here is the printable copy below.

Pesto Sausage Pasta Sauce Freezer Meal

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July 10, 2018

by Sabrina Quairoli

Cuisine Italian

Category Freezer Meals Gluten Free Recipes Pasta Recipes Pork Recipes Recipe

Persons

8

Serving Size

1

Prep Time

10 minutes

Cook Time

13 minutes

Total Time

23 minutes

Ingredients

• Homemade Pesto (1.5 cup basil-fresh, ¼-1/2 cup olive oil, 2 tablespoon of chopped walnuts, 1 garlic-diced, salt and pepper to taste.)
• 1 tablespoon Olive Oil
• ¾ cup onion (chopped)
• 1 garlic clove minced
• 3 links of sausage (pork)
• 1 tablespoon oregano (dried)
• 1 tablespoon parsley (dried)
• Salt and Pepper to taste

Instructions

1. Make the pesto in a food processor. Add 1.5 cup basil-fresh, ¼-1/2 cup olive oil, 2 tablespoon of chopped walnuts, one garlic-diced, salt, and pepper to taste into the food processor and pulse until it is a fine paste. Set aside.
2. Add olive oil to the large skillet.
3. Add onion and cook till caramelized for 2 minutes or so.
4. Add garlic for 1 minute.
5. Cut off the skin from the sausage. Add the content to the skillet, add oregano, parsley, salt, and pepper. Mix in. Then, cook until brown.
6. Then add the homemade pesto and cook until heated through.
7. Let site till getting to room temperature and then place in a bag for freezing.
8. Defrost the bag in the refrigerator.
9. Make your favorite pasta. I used my favorite Gluten Free Rigatoni. Cook as instructed, and then add the sauce under low heat. Add more olive oil as necessary so that it doesn't stick to the skillet. Add Romano cheese to taste.

Calories

52

2.2%

Fat

4.3 g

6.6%

Saturated

0.9 g

5%

Carbs

2.0 g

0.7%

Protein

1.7 g

Fiber

0.4 g

1.9%

Sugar

0.7 g

Sodium

78 mg

3.3%

Trans fat

0.0 g

Cholesterol

6.6 mg

2.2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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