A pesto pasta recipe the whole family will love. Italian sausage pesto pasta skillet comes together in under 30 minutes and using only simple ingredients. This is an easy weeknight dinner you will make again and again.
I love all the short-cuts you suggested for this recipe (jarred pesto and pre-cooked sausage). This is such an easy weeknight meal. It was on the table in under 30 minutes and is family friendly too! If I ever find the time, I would love to try making my own pesto.
-Betsy J.
This Sausage Pesto Pasta Skillet Is One of My Weeknight Go-To's
This recipe is many wonderful things:
- EASY.
- Fast - on the table in under 30 minutes
- Made with super healthy ingredients
Things have changed dramatically in my home over the last year, and I'm VERY focused on dinners that I can get on the table fast.
How I got here: 2 words, club soccer. As head chef in our home, I've found it's somewhat difficult to get dinner on the table while driving my kids to ALL. THE. THINGS. from the hours of 4PM - 8PM on a nightly basis.
So even though for years I took pride in making most of our food from scratch ... I'm embracing store-bought shortcut options more and more. Reality is, the simpler and faster the recipe - the more likely it is I actually make it.
Simple pasta recipes have become a new favorite. One that I keep coming back to again and again is this Italian Sausage Pesto Pasta Dish. Al dente pasta tossed in zippy pesto sauce (use store-bought or homemade), topped with golden sweet Italian sausage and sprinkled with parmesan cheese. It's truly a happy (and fast)situation.
Ingredients
For The Basil Pesto: (Skip if using grocery store-bought )
- Basil - purchase fresh basil with bright green leaves that are free of discoloration
- Parsley - choose fresh flat leaf parsley that's green and perky
- Cilantro - fresh cilantro should be bright green and fragrant with a lemony scent
- Pine Nuts - add texture and flavor to the pesto but can be expensive - walnuts can be subbed
- Garlic - fresh garlic is best for this recipe, choose a bulb that is firm with no squishy spots
- Lemon Juice - look for firm lemons that feel heavy for their size, skip purchasing pre-squeezed lemon juice
- Parmesan - select a grated parmesan cheese, this hard, salty aged cheese provides flavor and texture to the pesto sauce
- Olive Oil - a key ingredient in any pesto
For The Sausage Pesto Pasta Skillet:
- Pasta - choose your favorite shape or type, this recipe is very flexible
- Italian Sausage - to save on time, select a pre cooked sausage, chicken sausage or pork sausage both work well
Instructions
Step 1: Place skillet on stove over medium heat. Add 1 tablespoon olive oil. Place sausage medallions cut side down and cook for 2-3 minutes on each side until golden brown. Remove from skillet and place on a plate lined with paper towels.
Step 2: Cook pasta according to package directions. It should be al dente. Rinse, drain in a colander and set aside.
Step 3 (skip if using store-bought pesto): Add basil, parsley, cilantro, pine nuts, garlic, lemon juice and parmesan to the bowl of a food processor. Pulse until the mixture is the consistency of bread crumbs.
Step 4 (skip if using store-bought pesto): With food processor running, drizzle in olive oil. Scrape the sides of the bowl as needed. Season with salt and pepper to taste.
Step 5: Add olive oil to a large skillet over medium heat. Add prepared pasta top with desired amount of pesto.
Step 6: Mix pasta and pesto. Add cooked sausage to the skillet and top with extra parmesan cheese if desired.
Hint: If you are making this sausage pasta recipe in the Winter months, and pesto isn't available or is too expensive at the grocery store, sub in spinach or kale instead. It tastes great and may be easier to find.
Substitutions
gluten free - use one of the available gluten-free pastas, spiraled zucchini or sweet potato "noodles"
basil - fresh basil can be hard to find, or expensive in the cooler months, spinach or kale leaves can be substituted
pine nuts - pine nuts make the smoothest pesto, but walnuts are a budget friendly option that can be used in their place
Italian sausage - shrimp, chicken sausage or seasoned chicken would all be delicious
Variations
Spicy - choose a "hot" Italian sausage and add pepper flakes when you add the parmesan
Kid-friendly - skip the pesto sauce and serve pasta topped with cooked sausage and parmesan cheese
Easy - use store-bought basil pesto and shredded rotisserie chicken instead of sausage, dinner will be ready as quickly as you can boil pasta
Equipment
Food processor - if you want to make the homemade basil pesto, you will need a food processor. This is the one that I use and love (not an affiliate link). If you do not have a food processor, I would recommend purchasing pre-made pesto in a jar.
Storage
Leftover Pesto:
Homemade pesto can be refrigerated in an airtight container for up to 2 weeks. Drizzle a little olive over the top and then play a sheet of plastic directly onto the pesto before adding the lid of the container.
Pesto also freezes really well when packaged as described above. It will remain fresh for up to 6 months. to serve, thaw overnight in the fridge and then use in the same way you would use jarred pesto. Do not microwave.
Leftover Pasta:
Cooked and assembled sausage pesto pasta can be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing it as cooked pasta can become soggy when reheated.
FAQ's Sausage Pesto Pasta
While made from nutrient dense, real food ingredients pesto is high in calories. This is because all pesto contains generous amount of oil, nuts and cheese which are all high caloric foods.
Delano Traditional Basil Simply Pesto is my go-to. I like that is uses all recognizable ingredients and is budget friendly. The sun-dried tomato variety is delicious as well!
Make Sausage Pesto Pasta:
Print📖 Recipe
Italian Sausage Pesto Pasta Skillet
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Description
A pesto pasta recipe the whole family will love. Italian sausage pesto pasta skillet comes together in under 30 minutes and using only simple ingredients. This is an easy weeknight dinner that the whole family will love.
Ingredients
- 12 ounces dried store-bought pasta*
- 1 pound Italian sausage
- 2 cups fresh basil, stems removed and roughly chopped
- 1 cup fresh flat leaf parsley, stems removed and roughly chopped
- 1 cup cilantro, stems removed and roughly chopped
- ½ cup toasted pine nuts **
- 3 garlic cloves, skin removed and roughly chopped
- 1 lemon, juiced
- ⅓ cup grated parmesan cheese
- about ½ cup olive oil + more for pasta
- salt and pepper to taste
Instructions
- Place skillet on stove over medium heat. Add 1 tablespoon olive oil. Place sausage medallions cut side down and cook for 2-3 minutes on each side until golden brown. Remove from skillet and place on a plate lined with paper towels.
- Prepare pasta to al dente, use package directions as cooking time will vary depending on your brand and style of pasta. Set aside.
- To the bowl of a food processor, add basil, parsley, cilantro, pine nuts, garlic, lemon juice, and parmesan. Pulse until mixture has the consistency of bread crumbs.
- With processor running, drizzle in olive oil. Scrape sides of processor bowl as needed. Season with salt and pepper to taste.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. When oil is warm, add the prepared pasta and toss to coat. Add basil pesto and cooked sausage medallions to the skillet (you may not use all of your pesto - see post for tips on storing extras). Mix well. Sprinkle parmesan cheese over the top of the skillet and serve immediately.
Notes
- Use whatever dried pasta you have on hand. If purchasing, I recommend fusilli - the twists, grooves and curls hold the pesto sauce well.
- Pine nuts are expensive and can be subbed for walnuts (I generally use half and half).
- For a low-carb option, toss the pesto with spiraled zucchini or cauliflower rice instead of noodles.
Ron Osborne
I make the same pesto, but instead of pine nuts, I use pistachio nots. When ground into the pesto mixture, they really add that same taste as pine nuts without having to take on a second mortgage!
Bailey Sissom
Great idea! I'm always a fan of skipping on the pine nuts!
Valerie Ching
Which chicken sausage did you use? Brand?
Bailey Sissom
Aidell's is my favorite brand. All the flavors are great. Pick what sounds pest to you, but I usually go with an Italian style.
Bailey Sissom
I love all the short-cuts you suggested for this recipe. I used Every. Single. One. (jarred pesto and pre-cooked sausage). This is such an easy weeknight meal. It was on the table in under 30 minutes and is such a family friendly meal. If I ever find the time, I would love to try making my own pesto.