Sausage and Red Pesto Pasta Recipe

This recipe came to me one night when I was too busy and tired to go to the supermarket, but had a pack of sausages, a jar of red pesto, some pasta, and a handful of peppers and cherry tomatoes that needed using up.

Table of Contents

You can have this cold for lunch and it would make a tasty addition to a picnic.

Feel free to customise it with whatever Mediterranean-style vegetables you have in your fridge. If you like a little spice in your life, try adding a little chopped fresh or dried red chilli.

Ingredients for sausage and red pesto pasta recipe

Penne pasta or conchiglie allow 75 g per person
1 tablespoon olive oil
6 or 8 thick pork Sausages cut into 3 or 4 even-sized pieces per sausage
3 or 4 cloves of garlic with the outer skin still on
1 small red onion, peeled and finely sliced
A handful of cherry tomatoes, washed and halved (optional)
Red, orange or yellow pepper, washed and finely sliced (optional)
A little chopped fresh chilli or chilli flakes to taste (optional)
Jar of red pesto or red chilli pesto

To serve

Parmesan cheese, finely grated
Freshly ground black pepper or freshly ground mixed peppercorns

Method for sausage and red pesto pasta recipe

Preheat the oven to 200o or Gas Mark 6 or 180oc if using a fan oven.

Bring a large panful of water on to the boil and add the pasta. Cook as per packet instructions.

Whilst the pasta is cooking, cook the sausages and the tomatoes and peppers if using.

Place the sausages on a deep-sided metal baking tray.

Add the halved cherry tomatoes, the peppers, skin-on garlic and red onion if using and any other Mediterranean-style vegetables you may have to hand

Drizzle with a little olive oil, add a generous sprinkling of freshly ground sea salt and freshly ground black pepper or mixed peppercorns and mix well.

When the pasta and sausages are cooked, drain the pasta and stir in the red pesto, sausages, and any salad ingredients you’re using. Serve sprinkled with the parmesan cheese and freshly ground pepper or freshly ground mixed peppercorns.

Cooking tips

Try experimenting with different brands of pesto, often the cheaper brands aren’t that much difference in taste to the more expensive brands, so it would be worth seeing which one you like, as it can save you over a pound per jar if you get a cheaper one that you like!

What to do with any leftovers

Serve for lunch or use as a side dish alongside cooked meats etc. It should keep in an airtight container in the fridge for 2-3 days

If you like this recipe you may also like

https://www.mamacoopskitchen.co.uk/quick-and-easy-spaghetti-bolognese-recipe/

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