Gemelli pasta, house-made sausage, sun-dried tomato pesto, fresh ricotta cheese, and red pepper flakes for a slight spice.

In a large pot, bring 4 quarts of salted water to a boil.

Boil Water

Add the gemelli pasta and cook according to package instructions until al dente, approximately 8-10 minutes.

Cook Pasta

Reserve 1 cup of pasta water, then drain the pasta and set aside.

Drain Pasta

In a bowl, combine the ground pork, fennel seeds, garlic powder, paprika, salt, and black pepper. Mix until well combined.

Prepare Sausage Mixture

In a skillet over medium heat, heat olive oil. Add the sausage mixture and cook, breaking it apart with a spatula, until browned and cooked through, about 8-10 minutes.

Cook Sausage

In a food processor, combine sun-dried tomatoes, basil leaves, Parmesan cheese, and garlic cloves.

Prepare Ingredients

With the food processor running, slowly add olive oil until the mixture is smooth. Season with salt and black pepper to taste.

Blend Pesto

In a large serving bowl, combine the cooked pasta, sausage, and pesto. Toss gently to coat the pasta evenly.

Mix Ingredients

If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Adjust Consistency

Serve the pasta topped with dollops of fresh ricotta cheese and a sprinkle of red pepper flakes for a touch of spice.

pesto rosso

Recipe information

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