About 45 minutes
Pesto Linguine with Sausage
- 1 lb linguine
- 1 small jar basil pesto
(Or make your own! Recipe here!)
- ½ lb sausages (pork herb, Italian, whatever
- ½ c cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- Drizzle of olive oil
- Salt & Pepper to taste
- Fresh grated Parmesan to garnish
Step by Step Instructions
Set the oven to 350°and line a baking sheet with parchment paper. Set the sausages on the pan and roast them until cooked through (about 20 minutes, depending on the size of the sausages) turning half way through to brown them on both sides.
Put a large pot of salted water on for the pasta.
Add a drizzle of olive oil to a heavy skillet over medium heat and sauté onions and garlic until the onions are translucent, then add cherry tomatoes and sauté until they begin to soften (about 5 minutes) then turn off the heat and set aside until the sausages and pasta are done.
When the pasta water is boiling add the linguine and cook to al dente as per package instructions.
When the sausages are done remove them from the oven, let them cool a bit, then cut them into rounds and add them to the pan with the onions and tomatoes.
When the pasta is al dente drain well and add it to the pan with the sausages along with a few generous spoonfuls of basil pesto (add as much or as little as you like – I tend to add at least half a jar!). Bring up the heat on the skillet to medium low and toss the pasta through the sauce until it is well coated and everything is nicely distributed, then serve into pasta bowls, sprinkle with fresh grated Parmesan and a little fresh cracked pepper, then enjoy!!