Pesto Rosso Recipe

Boil Water

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

Cook Pasta

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

Drain Pasta

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

Prepare Sausage Mixture

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

Cook Sausage

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.

Prepare Ingredients

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

Blend Pesto

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

Mix Ingredients

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

Adjust Consistency

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

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.