This has got to be one of the easiest pasta recipes ever.
It only has a few ingredients and is packed with flavor. It was inspired by a recipe in The Silver Spoon, one of the biggest Italian cookbooks on my shelf and is one of my go-to recipes when I want something delicious, but fast and easy.
First you cook the sausages, then deglaze the pan with red wine,
then add tomatoes, cook for about 10 minutes on low and add 2-3 tablespoons pesto. It’s better if you have time to make your own pesto, but there are several good varieties out there that will work just as well. You only need a few tablespoons and then I use the leftover pesto for paninis on another night.
Then add sausage,
and stir to combine. Then the trick to this recipe is to put the Parmesan on top of the pasta and then the sauce on top of that. The cheese melts onto the pasta and it changes the overall texture just enough to make a difference.
And now here’s the recipe:
1 lb chicken or turkey Italian style sausages
1/2 cup red wine
1 28 oz can Muir Glen fire roasted diced tomatoes
1 cup heavy cream
3 tbsp pesto
1 lb rigatoni or penne pasta
salt and pepper
1/2 cup grated Parmesan
-Put a large pot of salted water on high. Cook sausages in 1-2 tbsp of olive oil until browned and cooked through, 10-15 minutes. Remove from pan and pour in red wine. Cook, stirring up the bits from the pan until evaporated by about half. Turn heat to low and pour in cream. Add tomatoes, 1 tsp salt and a few grinds of fresh pepper and cook on low for 10 minutes. Meanwhile, put pasta in boiling water and cook according to package instructions.
-Stir in pesto. Stir in sausages. Serve by putting pasta on plates and sprinkling with Parmesan, then topping with sauce as desired.