Sausage And Pesto Pasta Salad Food

SAUSAGE AND PESTO PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add sausage; cook 4 to 5 min. on each side or until heated through and evenly browned on both sides. Transfer to cutting board; cut diagonally into 1/4-inch-thick slices. Return to skillet.
• Drain pasta. Add to skillet along with the pesto sauce; mix lightly. Cook on medium heat 2 to 3 min. or until heated through, stirring frequently. Remove from heat. Stir in tomatoes.

PESTO PASTA WITH SAUSAGE

Steps:

• Slice sausages into 1/4" slices. Set aside.
• Peel and thinly slice onion. Set aside.
• Rinse cherry tomatoes. Set aside.
• Cook pasta "al dente" according to pasta directions.
• Add butter and olive oil to large saute pan. Heat, over medium/high heat until butter is melted. Add sliced sausage and cook until lightly brown. Add in sliced onions, reduce heat to medium and cook until onions are translucent. Add garlic and cook for a few minutes longer.
• Drain cooked pasta, reserving one cup of cooking liquid. Do not rinse pasta. Set aside.
• Add pesto sauce and cherry tomatoes to sausage and onions. Cook over medium heat until tomatoes begin to burst. Stir occasionally.
• Add drained pasta, along with reserved pasta water. Start with 1/2 cup of the pasta water and add more as needed. The pasta water, along with the pesto and parmesan cheese turn into a delicious sauce.
• Stir in parmesan cheese and gently stir.
• Plate, top with extra parmesan and some red pepper flakes (optional).
• ENJOY!!

SAUSAGE PESTO PASTA

Steps:

• Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
• Meanwhile, prep your vegetables. You can do some prep while the sausages are cooking to save time, but feel free to prep everything prior to starting the sauce if that's easier for you.
• Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it over medium-high heat, stirring occasionally, until it's browned (about 5-7 minutes). Transfer to a plate.
• Leave the sausage grease in the pan and then add the mushrooms and onions (if there is very little grease then add about a teaspoon of olive oil). Sauté, stirring occasionally, until the mushrooms release their water and they get a nice sear and the onions brown (about 5-6 minutes).
• Stir in the garlic and cook for 30 seconds.
• Add the tomatoes, peppers, chicken broth, and sausage to the skillet. Reduce the heat to medium and cook for around 5 minutes or until the tomatoes have started to lose their shape and the chicken broth has reduced a bit.
• Add in the pesto (stir the jar first), then take the pan off the heat and ensure it's stirred in well. Add a splash of pasta water to the sauce (a couple tablespoons) prior to draining it, and then toss the drained pasta with the sauce. Season with salt & pepper as needed. Serve immediately with parmesan cheese and parsley if desired.

CREAMY PESTO PENNE WITH SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

CAPRESE SAUSAGE PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• Meanwhile, to toast pine nuts, place in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring constantly until nuts are light brown.
• In large bowl, combine Seasoning mix from packet, cold water and oil. Stir in tomatoes, cheese and sausage. Stir in cooked pasta until well mixed.
• Cover; refrigerate about 1 hour or until chilled. Garnish with pine nuts and basil.

PASTA AND SMOKED SAUSAGE PICNIC SALAD

Steps:

• Bring pan with 2 to 3 inches of water to a boil.
• Turn heat off and add sausage.
• Immediately cover pan and let sausage stand 15 minutes.
• Remove sausage to a plate and let cool in the refrigerator.
• Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar together in a small bowl.
• Slowly whip in olive oil to form an emulsion.
• Cook pasta according to package directions.
• Drain.
• Place in large bowl and toss with 1/4 cup vinaigrette dressing.
• When cool, slice sausage into thin 1/4-inch slices.
• Remove garlic clove from vinaigrette dressing.
• Add sausage, peas, onion, tomatoes, carrots, 1/4 cup basil and remaining vinaigrette to the pasta.
• Sprinkle top with cheese. Garnish with fresh basil.

BAKED PASTA WITH SAUSAGE AND TOMATO PESTO

Steps:

• In a large Dutch oven over medium-high heat, add the sausage and onion.
• Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
• Add garlic and cook for 1 more minute.
• Add marinara sauce and reduce heat to medium.
• Simmer for 10 minutes, or until sauce begins to thicken.
• Stir in pesto and season with salt and pepper to taste. Set aside.
• Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
• Drain well.
• Preheat oven to 375 degrees F.
• Oil a 9-x-13-inch baking dish.
• Spread a thin layer of sauce over bottom of dish.
• In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
• Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
• Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
• Serve hot.

FABULOUS PESTO PASTA SALAD

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

ITALIAN SAUSAGE PASTA SALAD

Steps:

• Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.