Spaghetti with Parsley Pesto and Sausage

Photo: Justin Walker; Styling: Kaitlyn Du Ross

A sprinkling of crumbled spicy sausage makes a salty-savory finishing touch to herb-drenched pasta. Some pestos tend to go drab, but this one stays a brilliant emerald green.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 24.5g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 13.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 10.9g
  • Carbohydrate: 21.6g
  • Fiber: 3.2g
  • Cholesterol: 22mg
  • Iron: 5.2mg
  • Sodium: 607mg
  • Calcium: 193mg

Ingredients

  • 8 ounces uncooked spaghetti
  • 3 ounces spicy pork Italian sausage, casings removed
  • 4 garlic cloves, crushed and coarsely chopped
  • 1/4 cup extra-virgin olive oil, divided
  • 1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
  • 5 cups fresh flat-leaf parsley leaves, divided
  • 1/2 teaspoon kosher salt

Preparation

  1. 1. Bring 4 quarts of water to a boil in a large saucepan or Dutch oven. Add pasta to pan, and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Discard the remaining cooking liquid.
  2. 2. Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.
  3. 3. Combine about 2 tablespoons cheese and 4 3/4 cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth. Add parsley mixture and salt to pasta; toss well to coat. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, remaining 2 tablespoons cheese, and remaining 1/4 cup parsley leaves. Serve immediately.
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