Creamy Sun-Dried Tomato Pesto and Sausage Pasta
This Creamy Sun-Dried Tomato Pesto and Sausage Pasta is jam packed with flavor! Made from fresh, healthy ingredients your entire family will love this incredible pasta recipe.
For more easy weeknight meals, try my Marry Me Ditalini Sausage Pasta or my One Pot Homemade Hamburger Helper.
Why You’ll Love This Recipe
- For this recipe, I used Delallo Foods tortiglioni pasta. This pasta shape great because it holds onto the sauce, and you get a little taste of everything in each bite. Plus, the pasta cooks up perfectly every single time. It’s one of my favorite cuts of pasta!
- The homemade sun-dried tomato pesto is fresh, vibrant and flavorful. Extra pesto can be stored in an airtight container and used in recipes throughout the week.
- This pesto would taste great with chicken, fish, pasta or vegetables.
This post is sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
Sun-Dried Tomato Pesto
- Sun-Dried Tomatoes – Drain any packing liquid or oil from the tomatoes before adding them to the food processor or mini chopper.
- Parmesan Cheese – Freshly grated parmesan cheese works best!
- Pine Nuts – Toast the pine nuts in a nonstick skillet and let them cool before adding them to the food processor or mini choppers.
- Basil – Fresh basil leaves work best, remove stems.
- Lemon Juice – Fresh squeezed lemon juice works best.
- Garlic – You’ll need 1-2 whole garlic cloves based on size.
- Extra Virgin Olive Oil – I used Delallo Foods extra virgin olive oil in a squeeze bottle and it tasted amazing.
- Kosher Salt – You’ll need kosher salt for this recipe. It enhances the flavor of the pesto.
- Cracked Black Pepper – This recipe calls for cracked black pepper to taste.
Pasta and Sauce
- Pasta – You’ll need 8-ounces of Delallo Foods, tortiglioni pasta for this recipe. Al dente is best. Cook according to the package.
- Ground Mild Italian Sausage – This recipe calls for ground mild Italian sausage.
- Onions – Sweet or yellow onions work best. Dice small.
- Tomato Paste – This recipe calls for tomato paste. It helps enhance the sauce.
- Sun-Dried Tomato Pesto – You’ll need two tablespoons of homemade sun-dried tomato pesto for this recipe.
- Low Sodium Chicken Broth – You’ll need low sodium chicken broth for this recipe. It help prevent the sauce from getting too salty.
- Heavy Cream – You’ll need heavy cream for this recipe. Option to use half and half instead.
- Parmesan Cheese – Freshly grated parmesan cheese works great in this recipe.
- Seasoning – Season with kosher salt, cracked black pepper and red pepper flakes accordingly.
Variations
- Swap the protein. You can use ground spicy Italian sausage, ground beef or ground turkey instead. If using beef, degrease the pan before adding the tomato paste and pesto.
- Add more vegetables. If you want more vegetables try adding spinach or kale.
- Swap the pasta. Option to use whatever cut of pasta you enjoy most. However, smaller cuts like rigatoni, shellbows, or farfalle work best.
Expert Tips
Be sure to cook the pasta al dente as it will continue to cook in the sauce. Option to reserve some pasta water to help thin out the sauce if it gets too thick.
Buzz the pesto until it is well combined, but you do not want it to become a full paste. Extra pesto can be stored in an airtight container and used in recipes throughout the week.
How to Make Creamy Sun-Dried Tomato Pesto and Sausage Pasta
Step 1: Add the ingredients for the sun-dried tomato pesto to a mini chopper.
Step 2: Buzz pesto.
Step 3: Saute the ground Italian sausage in a prepared pan over medium high heat. Once lightly browned, add the diced onion and saute until tender.
Step 4: Add the tomato paste and homemade sun-dried tomato pesto to the pan. Saute for 1-2 minutes until lightly caramelized.
Step 5: Deglaze the pan with low sodium chicken broth. Scrape up any pieces from the pan.
Step 6: Reduce the heat to medium low and add the heavy cream. Stir well.
Step 7: Add the grated parmesan cheese to the sauce and stir until melted and well combined.
Step 8: Add the boiled tortiglioni pasta. Toss until well coated. Taste and season accordingly. Red pepper flakes optional.
Frequently Asked Questions
It will stay fresh for up to 5 days in an airtight container stored in the refrigerator.
Add pesto to sauces and use over chicken, fish, vegetables or pasta.
Extra pesto can be stored in an airtight container and used in recipes throughout the week. It will stay fresh for up to 5 days.
Other Pasta Recipes to Consider Trying
- Pesto Whipped Ricotta Stuffed Shells Recipe
- Chicken Broccoli Pasta
- Creamy Marry Me Ditalini Sausage Pasta
- Creamy Corn Grated Zucchini Orzo Pasta
Creamy Sun-Dried Tomato Pesto and Sausage Pasta
Equipment
- 1 skillet
- 1 pasta pot with colander
- 1 saute pan
Ingredients
Sun-Dried Tomato Pesto
- ⅓ cup sun-dried tomatoes, drained
- ¼ cup pine nuts, toasted
- ¼ cup parmesan cheese, grated
- ½ cup basil leaves, remove stems
- 2 teaspoons lemon juice , fresh squeezed
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, left whole
- pinch kosher salt, about ¼ teaspoon
- few turns cracked black pepper, to taste
Pasta and Sauce
- 8 ounces tortiglioni pasta, Delallo Foods, cook al dente
- 8 ounces mild ground Italian sausage
- ½ cup yellow onion, diced small
- 1.5 tablespoons tomato paste
- 2 tablespoons sun-dried tomato pesto, homemade
- ½ – ¾ cup low sodium chicken broth
- ¾ – 1 cup heavy cream
- 1.5 – 2 tablespoons parmesan cheese, grated
- pinch red pepper flakes, optional
Instructions
How to Make Creamy Sun-Dried Tomato Pesto with Sausage Pasta
Make the Sun-Dried Tomato Pesto
- Heat a small skillet and add the pine nuts over medium heat. Sauté and stir frequently until lightly golden brown. Remove the pine nuts from the heat and allow them to cool.
- Combine drained sun-dried tomatoes, fresh basil, toasted pine nuts, garlic clove, parmesan cheese, lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper in food processor. Buzz until combined but not fully paste.
Boil the Pasta
- Boil the pasta according to the package, al dente is best. Drain off the excess water using a colander, drizzle with olive oil and set aside. Reserve some pasta water to use in case the sauce gets too thick.
Make the Sauce
- Heat a large sauté pan over medium high heat. Spray it with avocado oil cooking spray. Add the sausage and brown. Break it down into small easy to eat pieces. Next, add the diced onion and sauté until tender.
- Once tender, add the tomato paste and two tablespoons of the homemade sun-dried tomato pesto. Stir well. Extra pesto can be stored in an airtight container and used in recipes throughout the week.
- Once the tomato paste has lightly caramelized, deglaze the pan with low sodium chicken broth. Scrape any pieces from the bottom of the pan. Next, reduce the heat to medium low and add the heavy cream. Stir well.
- Finally, add the grated parmesan cheese. Once it’s well combined and melted, add the cooked pasta into the sauce and toss until everything is well coated. Taste and season with kosher salt and cracked black pepper accordingly. Option to add red pepper flakes.
5 Comments on “Creamy Sun-Dried Tomato Pesto and Sausage Pasta”
Can I sub store bought pesto? And how much would I use?
Thanks!
I would start with one tablespoon. Every brand is different so start with a small amount and add as needed. If it is packed in oil, drain off the oil.
This looks delish! Can I sub store bought pesto? And how much would I use?
Thanks!
These flavors sound amazing. Can you suggest a way to make a nut-free version of the pesto? Thanks!
Honestly, I am not sure what you could use instead. Maybe try skipping the pine nuts all together.