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.
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This Sausage Pesto Pasta Skillet Is One of My Weeknight Go-To's
This is the kind of pesto pasta recipe that makes you wonder why you ever settled for plain noodles and jarred sauce. It’s rich but not heavy, fast but not boring, and packed with so much flavor you’ll find yourself sneaking bites straight from the pan. And the best part? It gets dinner on the table without a lot of fuss—because who has time for that?
The real magic here is the homemade pesto. A mix of basil, parsley, and cilantro gives it a fresh, vibrant flavor, while toasted pine nuts, garlic, lemon juice, and parmesan cheese bring everything together. It coats every bite of al dente pasta, clings to the seared Italian sausage, and makes the whole thing taste like a meal you’d get at a restaurant.
That said—sometimes we don’t have five minutes to blitz together a pesto in the food processor, and that’s fine. A pre-made pesto from the grocery store will absolutely get dinner on the table, and it will still taste good. If you do go homemade, just don’t forget to save a cup of the pasta water before draining—it’s the secret to a silky, well-coated sauce.
-Bailey
P.S. If you love pesto (and clearly, you do), you have to try my 4-Ingredient Pesto Chicken Bake next. It’s just as easy, just as flavorful, and best of all—bakes up in one dish with almost no effort.
Ingredients
Pasta: Choose a dried store-bought pasta like penne, rigatoni, or fusilli—something with ridges or curves to hold onto the pesto sauce.
Italian Sausage: Look for sweet Italian sausage or pork sausage in links so you can slice them into medallions.
Fresh Basil: Go for fresh basil leaves that are bright green and free from dark spots. Avoid wilted bunches, as they can turn bitter.
Flat-Leaf Parsley: Flat-leaf parsley is preferred over curly parsley for a better texture and taste.
Cilantro: A surprise addition that gives the pesto sauce a fresh, slightly citrusy note.
Toasted Pine Nuts: Adds a nutty richness to the pesto sauce.
Garlic: Fresh garlic cloves make all the difference. Skip pre-minced garlic, which can taste bitter.
Lemon Juice: Always use fresh lemon juice—the bottled stuff lacks brightness and can taste flat
Parmesan Cheese: If you have a few extra minutes, freshly grated parmesan cheese will give you the best flavor and texture. But if you’re in a hurry, a good-quality store-bought grated parmesan will absolutely do the job—because sometimes, convenience wins.
Olive Oil: Choose a good-quality extra virgin olive oil.
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.
Top Tip
If your pesto is too thick, don’t add more oil—use reserved pasta water instead. The starch in the water thins the sauce while helping it cling to the pasta better.
Substitutions
Pasta: Substitute with any short pasta shape. Long pasta like spaghetti or fettuccine will work but won’t hold the pesto sauce as well.
Italian Sausage: Use an equal amount of chicken sausage, turkey sausage, or plant-based sausage. If using bulk sausage instead of links, break it into crumbles while cooking.
Fresh Basil: No substitute. Basil leaves are essential for the pesto sauce and provide its signature flavor.
Flat-Leaf Parsley: Substitute with an equal amount of extra basil or baby spinach for a milder taste. Curly parsley is not recommended.
Cilantro: Omit or replace with additional parsley if needed. The flavor will be slightly different but still fresh and vibrant.
Toasted Pine Nuts: Substitute with toasted almonds, walnuts, cashews, or sunflower seeds in an equal amount. The flavor will vary slightly, but all will add richness and texture.
Garlic: No substitute. Fresh garlic cloves provide the essential sharp, aromatic flavor.
Lemon Juice: Lemon Juice: No true substitute. If absolutely necessary, use half the amount of white wine vinegar or apple cider vinegar.
Parmesan Cheese: Use an equal amount of Pecorino Romano for a sharper, saltier flavor.
Olive Oil: Substitute with avocado oil or light-tasting vegetable oil in the same amount. The flavor will be less pronounced but still effective in emulsifying the pesto sauce.
Variations
Gluten-Free: Use gluten-free pasta in place of regular pasta.
Nut-Free: Substitute the toasted pine nuts with sunflower seeds.
Dairy-Free: Omit the parmesan cheese or replace it with nutritional yeast for a similar savory, cheesy flavor.
Higher Protein: Add ½ cup cottage cheese or Greek yogurt to the pesto sauce for a creamy texture and extra protein. Alternatively, use chickpea or lentil-based pasta instead of traditional pasta.
Make-Ahead: Prepare the pesto sauce in advance and store it in an airtight container in the fridge for up to 3 days. Cook the Italian sausage and store it separately. When ready to serve, cook the pasta fresh, then toss everything together in a hot skillet with a splash of hot pasta water to bring the sauce back to life.
Equipment
Some of the products linked here are affiliate links, which means I earn a small commission at no extra cost to you. But I only share tools I personally use and love!
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
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto sauce may thicken as it sits, so add a splash of hot pasta water, chicken broth, or olive oil when reheating to bring back its original texture.
Freeze: Freezing is not recommended. The pesto sauce can separate and lose it's flavor, while the cooked pasta may become mushy when thawed. If you want to prep ahead, freeze only the pesto sauce in a freezer-safe container for up to 3 months and make the pasta fresh when ready to serve.
Reheat: For the best results, warm leftovers in a large skillet over medium heat, adding a splash of hot pasta water or chicken broth to loosen the sauce.
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!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pesto Pasta:
Recipe
Italian Sausage Pesto Pasta Skillet
- Total Time: 35 minutes
- Yield: 4 servings
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
- Dried store-bought pasta (12 oz | 340g)**
- Italian sausage (1 lb | 454g)
- Fresh basil (2 cups | 40g)
- Flat-leaf parsley (1 cup | 20g)
- Cilantro (1 cup | 16g)
- Toasted pine nuts (½ cup | 60g)
- Garlic cloves (3, minced)
- Lemon juice (1 tablespoon | 15ml)
- Grated parmesan cheese (⅓ cup | 30g) + more for topping
- Olive oil (½ cup | 120ml) + more for cooking
- Salt and black pepper, to taste
Instructions
- Place a large skillet over medium heat and add 1 tablespoon olive oil. Add the Italian sausage medallions, cut side down, and cook for 2-3 minutes per side, flipping as needed. Continue cooking, stirring occasionally, until browned on all sides and fully cooked through. Remove from the skillet and place on a plate lined with paper towels.
- Prepare the dried pasta (12 oz) according to the package directions, cooking until al dente. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- In the bowl of a food processor, add fresh basil (2 cups), flat-leaf parsley (1 cup), cilantro (1 cup), toasted pine nuts (½ cup), garlic cloves (3, minced), lemon juice (1 tbsp), and grated parmesan cheese (⅓ cup). Pulse until the mixture is finely chopped and resembles a thick paste.
- With the processor running, slowly drizzle in olive oil (½ cup). Scrape down the sides as needed. If the mixture is too thick to blend smoothly, add 1-2 tablespoons of reserved pasta water to help it come together. Season with salt and black pepper, to taste.
- Return the large skillet to medium heat and add 1 tablespoon olive oil. When warm, add the cooked pasta and toss to coat. Add the basil pesto and cooked sausage medallions to the skillet, stirring to combine. Toss continuously for 1-2 minutes, adding small amounts of reserved pasta water as needed, until the pasta is evenly coated and the sauce clings to each piece.
- Sprinkle with additional grated parmesan cheese and serve immediately.
Notes
Pasta Selection: Short pasta shapes like penne, rigatoni, or fusilli work best because their ridges and curves hold onto the pesto sauce. Avoid long noodles like spaghetti, which won’t coat as evenly.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto sauce may thicken as it sits, so add a splash of hot pasta water, chicken broth, or olive oil when reheating to bring back its original texture. For the best results, warm leftovers in a large skillet over medium heat, adding a splash of hot pasta water or chicken broth to loosen the sauce.
Gluten-Free: Use gluten-free pasta in place of regular pasta.
Nut-Free: Substitute the toasted pine nuts with sunflower seeds.
Dairy-Free: Omit the parmesan cheese or replace it with nutritional yeast for a similar savory, cheesy flavor.
Higher Protein: Add ½ cup cottage cheese or Greek yogurt to the pesto sauce for a creamy texture and extra protein. Alternatively, use chickpea or lentil-based pasta instead of traditional pasta.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 407
- Sugar: 0.9 g
- Sodium: 158.2 mg
- Fat: 18 g
- Carbohydrates: 54.1 g
- Protein: 13.8 g
- Cholesterol: 11.1 mg
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.