So, I put on my cape and went to work turning the florets into a pesto for spaghetti. It felt like I had nothing in the kitchen except for a bunch of broccoli that was minutes away from being un-salvagable. In any case! That’s where I found myself last week. Instead, to figure out a way to make something memorable out of supermarket cabbage or about-to-go-rotten produce? That feels like a different kind of satisfaction - maybe because dinners like that come with a side dish of feeling thrifty and therefore virtuous. But that kind of cooking is easy - to some degree those ingredients are doing most of the work we just have to be smart enough to step back and let them shine. I mean, of course, it’s amazing when I am lucky enough to have, say, peak-season spring ramps to bake into pizza or juicy summer tomatoes to whirl into transcendent gazpacho. When I’m able to take a very basic, humble ingredient and turn it into a delicious dinner. I hope you'll love this recipe as much as I do! It's hearty and just so good.I’ve been cooking and writing about food for decades, and still there’s one thing that still makes me irrationally happy…
#Presto pasta full
I would suggest staying under using the full pound (one container) of pasta, though, so there's enough sauce to go around. 2 ounces of uncooked pasta per person is the general suggested serving size, but if you're not serving this dish with a side (try garlic bread), you may want to increase it a bit.
#Presto pasta free
Feel free to use sausage meat to skip the step of taking it out of the casings. Anything around 10 ounces will work just fine. For the sausage meat, I used 3 sausages from a 5-pack of grocery store Italian sausages.DeLallo products are available in stores across the U.S., and here in Canada Loblaws carries select products.I used cremini mushrooms, but feel free to substitute with white mushrooms or baby bellas.Want to make this dish spicy? Try using hot Italian sausages or adding some crushed red pepper flakes to the sauce.I add some of the hot pasta water to the sauce prior to draining it, and the sauce comes together beautifully.
I always cook my pasta al dente because having a little bit of "bite" to the pasta is the best! DeLallo's casarecce is al dente in 8 minutes. I used a quarter cup of it, but feel free to add a bit more if you want a stronger pesto punch. Let it cook for a few minutes, and then stir in the pesto. You then finish the sauce up by adding in the garlic, then adding the sausage back and stirring in the tomatoes, peppers, and a bit of chicken broth. That's a key step - getting a good sear on the sausage meat, onions, and mushrooms adds so much flavor to the dish. To make this pesto and sausage pasta, you start by browning the sausage meat, and then you take it out of the pan and sear the mushrooms and onions. The pesto melds perfectly with the juice that's released from the grape tomatoes, and it adds a delicious herby flavor that puts the finishing touches on this tasty dish. DeLallo uses traditional methods of making pasta from the finest wheat to ensure the best quality products.įor the sauce, I use DeLallo's Simply Pesto, which is a traditional basil pesto that's ready to use right out of the jar. Of course it would be lovely to visit there, but the next best thing is having their tasty pasta in your kitchen. it's one of those little things that puts a little pep in my dinner step!ĭeLallo's pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. I decided to use DeLallo's Casarecce Pasta for this recipe - the twists are perfect with this sauce! I love to use more unusual pasta shapes once in a while. This pasta dish is ready in just over 30 minutes and great for busy weeknights. This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor! This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make.
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