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Roasted Tomato and Basil Pesto Spaghetti with Sweet Italian Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco/roasted-tomato-and-basil-pesto-spaghetti-with-sweet-italian-chicken-sausage.jpg 40 mins 20 min 20 min 5

1 (12 oz) pkg al fresco Sweet Italian Chicken Sausage, fully cooked

8 oz tomatoes, red, cherry, fresh

1 lb Colavita Spaghetti

2/3 cup Colavita Extra Virgin Olive Oil, divided

½ tsp Salt

½ tsp black pepper, ground

3 oz basil, fresh, leaves of one bunch

 ¼ cup walnuts, California, pieces

1 garlic, cloves, fresh

¼ cup parmesan cheese, fresh, grated

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Roasted Tomato & Basil Pesto Spaghetti with Sweet Italian Chicken Sausage
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Serves5 Prep Time20 min Cook Time20 min
770Calories 43gFat 720mgSodium More
Nutritional Info Per Serving
Sodium720mg Sugars4g
Total Fat43g Cholesterol55mg
Carbohydrates74g Dietary Fiber4g
Saturated Fat7g Protein28g
Instructions
  • Cook the spaghetti according to the instructions on the packaging. Once it is cooked, remove from the heat and drain.  Set aside.
  • Prepare the pesto ahead of time: In a food processor fitted with a metal blade, chop the walnuts. Add the basil, 1/4 cup Colavita olive oil and garlic. Pulse to process finely. Check the consistency. You may need to add a bit more oil if the pesto is too chunky.
  • Add in the ¼ grated parmesan cheese. Give it a few more twirls in the processor and check both the consistency and taste. Season with ¼ tsp salt and ¼ tsp of black pepper. Reserve the pesto in a small bowl. You can prepare this a few days ahead. Seal it in an air-tight container with 2 tbsp Colavita Olive Oil on top. Store in the refrigerator.
  • Roast the tomatoes: Heat up the oven to 350° f. Line a baking tray with foil to eliminate the need for messy clean up. Cut the cherry tomatoes in half and put them in a small bowl. Add the 2 tablespoons of Colavita Olive Oil to the bowl, along with ¼ tsp salt and ¼ tsp freshly ground black pepper. Mix to coat all the tomatoes in oil, salt and pepper. Spread the oiled and seasoned tomato halves on the foil lined baking sheet. Bake for about 15-20 minutes, or until the tomatoes are browned and wilting. Remove them from the oven and set aside.
  • Prepare the sausage: Heat 1 tbsp Colavita olive oil in a large skillet over medium heat. Saute the chicken sausage and brown on all sides, about 7 minutes.  Remove from skillet, slice  on the bias into ¼"  pieces. Add the chicken sausage back to the skillet. Reduce the heat on the stovetop to low. . Add the pasta to the skillet with the chicken sausage over low heat. Toss to coat completely. Add in as much of the prepared pesto and roasted tomatoes as you like. Toss to combine, coating all the spaghetti strands evenly. Chop more fresh basil and sprinkle over the top along with extra grated parmesan cheese. Serve!
Ingredients

1 (12 oz) pkg al fresco Sweet Italian Chicken Sausage, fully cooked

8 oz tomatoes, red, cherry, fresh

1 lb Colavita Spaghetti

2/3 cup Colavita Extra Virgin Olive Oil, divided

½ tsp Salt

½ tsp black pepper, ground

3 oz basil, fresh, leaves of one bunch

 ¼ cup walnuts, California, pieces

1 garlic, cloves, fresh

¼ cup parmesan cheese, fresh, grated

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