Pesto Rosso Recipe
Gemelli pasta, house-made sausage, sun-dried tomato pesto, fresh ricotta cheese, and red pepper flakes for a slight spice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sausage
Pesto
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of salted water to a boil.
- 2
Cook Pasta
Add the gemelli pasta and cook according to package instructions until al dente, approximately 8-10 minutes.
- 3
Drain Pasta
Reserve 1 cup of pasta water, then drain the pasta and set aside.
Making Sausage
- 4
- 5
Making Pesto
- 6
Prepare Ingredients
In a food processor, combine sun-dried tomatoes, basil leaves, Parmesan cheese, and garlic cloves.
- 7
Blend Pesto
With the food processor running, slowly add olive oil until the mixture is smooth. Season with salt and black pepper to taste.
Combining the Dish
- 8
Mix Ingredients
In a large serving bowl, combine the cooked pasta, sausage, and pesto. Toss gently to coat the pasta evenly.
- 9
Adjust Consistency
If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
Serving
- 10
Plate the Dish
Serve the pasta topped with dollops of fresh ricotta cheese and a sprinkle of red pepper flakes for a touch of spice.
