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Pesto Roasted Pepper Pasta

Hand-made sausage-roasted-pepper-pesto pasta
All ingredients except for the hand-made sausages are at Trader Joe's
3 hot and 3 mild Italian sausages from Celestino's (highest quality meats in the county - on 17th st and Santa Ana)
1 can artichoke hearts, drained and quartered
1 small can sliced olives, drained
1 12oz jar roasted red or red and yellow peppers, drained
1 lb mushrooms, sliced (I like the crimini, already sliced)
1/2 container of Genova fresh pesto sauce (refrig section at TJ's)
1 cup double strength chicken broth
6-10 cloves garlic, peeled and roughly chopped
2 eight oz. pkg spinach linguine (or any favorite pasta, including brown rice pasta for the gluten sensitive)
1.  In a very large heavy duty skillet, quickly saute both sides of the sausages, whole.  Poke a few holes on both sides of the sausages to let the juices flow out as they cook.  Put on a lid and let simmer, very low heat, for about 1/2 hr.  Let cool.  Slice lengthwise, then crosswise into about 1/3 in half circles.  Put aside.
2.  While sausages are cooking, put artichoke hearts, olives, peppers in a bowl.  Set aside.
3.  After sausages are cooked, remove from skillet and pour all fat and juices into a de-fatting measuring cup.  Put back about 1 - 2 Tbsp of just the fat into the skillet, bring to high heat, add sliced mushrooms, stir for a few min, then lower heat and let simmer til soft.  Add garlic right at the end of this process..
4.  Add the sliced sausages and vegetables. This part can all be done early in the day.
5.  About 1/2 hr before dinnertime, heat up this mixture, dissolve the 1/2 container of pesto in the cup of double strength chick broth.  Add to heated sausage mixture, reduce to very low heat, just to keep barely warm (don't over cook pesto) while you cook the linguine.
6.  Toss the cooked, drained linguine with olive oil and sea salt, call the folks to dinner.
Caprese inspired salad that you've prepared earlier in the day:
1 pint organic cherry tomatoes, cut in half
1 container fresh mozzarella balls (the small ones) cut in half
1 small red onion, finely diced
12 oz fresh, cooked al dente french green beans, cut into 1 inch pieces - cook briefly in sea-salted water
fresh basil leaves - to your liking - I use about 1/2 - 1 cup leaves, sliced
Toss all ingredients together.  Add organic virgin olive oil to your liking.  Then drizzle with a wonderful balsmic just before serving.  (don't stir or it will all go brown...)
If you're watching calories and carbs, serve this wonderful sausage pesto sauce over broccoli!  It works!