Description
Yummy, easy dish you can make for dinner tonight. It is refreshing and a great comfort food. The pesto sausage sauce can easily be made ahead and frozen. Try it tonight.
Ingredients
- Homemade Pesto (1.5 cup basil-fresh, 1/4-1/2 cup olive oil (Affiliate Link), 2 Tbsp of chopped walnuts, 1 garlic-diced, salt and pepper to taste.)
- 1 TBSP Olive Oil (Affiliate Link)
- 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
- Make the pesto in a food processor. Add 1.5 cup basil-fresh, 1/4-1/2 cup olive oil (Affiliate Link), 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.
- Add olive oil (Affiliate Link) to the large skillet.
- Add onion and cook till caramelized for 2 minutes or so.
- Add garlic for 1 minute.
- 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.
- Then add the homemade pesto and cook until heated through.
- Let site till getting to room temperature and then place in a bag for freezing.
- Defrost the bag in the refrigerator.
- 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 (Affiliate Link) as necessary so that it doesn't stick to the skillet. Add Romano cheese to taste.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: sauce
- Method: Stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 52.41 kcal
- Sugar: .75 g
- Sodium: 78.42 mg
- Fat: 4.3 g
- Saturated Fat: .99 g
- Trans Fat: .01 g
- Carbohydrates: 2.02 g
- Fiber: .47 g
- Protein: 1.73 g
- Cholesterol: 6.63 mg