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, 1/4-1/2 cup olive oil, 2 Tbsp of chopped walnuts, 1 garlic-diced, salt and pepper to taste.)
1 TBSP Olive Oil
1/2 - 3/4 cup onion (chopped)
1 garlic clove minced
3 links of sausage (pork)
1 TBSP oregano (dried)
1 TBSP parsley (dried)
Salt and Pepper to taste

Easy Instructions:

1. Make the pesto in a food processor. Add 1.5 cup basil-fresh, 1/4-1/2 cup olive oil, 2 Tbsp 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.

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Pesto Sausage Pasta Sauce Freezer Meal

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Prep Time: 15 minutes

Cook Time: 20 minutes

Category: Freezer Meals, Gluten Free, Pasta, Recipe

Author: Sabrina M. Quairoli

Servings:  6-8

Ingredients

• Homemade Pesto (1.5 cup basil-fresh, 1/4-1/2 cup olive oil, 2 Tbsp of chopped walnuts, 1 garlic-diced, salt and pepper to taste.)
• 1 TBSP Olive Oil
• 1/2 - 3/4 cup onion (chopped)
• 1 garlic clove minced
• 3 links of sausage (pork)
• 1 TBSP oregano (dried)
• 1 TBSP parsley (dried)
• Salt and Pepper to taste

Instructions

1. Make the pesto in a food processor. Add 1.5 cup basil-fresh, 1/4-1/2 cup olive oil, 2 Tbsp of chopped walnuts, 1 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 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.

6.4.18

Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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