Casarecce Recipe
Pesto cream. Fennel sausage. Peas. Garlic breadcrumb. Parmesan.
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Ingredients
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Pasta
Pesto Cream
Fennel Sausage
Peas
Garlic Breadcrumbs
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot of salted boiling water, cook the casarecce pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Making Pesto Cream
- 2
Prepare the Pesto Cream
In a medium saucepan over low heat, combine the basil pesto and heavy cream. Stir continuously until heated through. Add the grated Parmesan cheese and mix until melted and smooth. If the mixture is too thick, add a little reserved pasta water to achieve the desired consistency.
Cooking Fennel Sausage
- 3
Cook the Sausage
In a large skillet, add the fennel sausage over medium heat. Cook while breaking it up with a spoon until browned and cooked through, about 5-7 minutes.
Adding Peas
- 4
Add Peas
Add the frozen peas to the skillet with the cooked sausage. Stir and cook for another 2-3 minutes until the peas are heated through.
Combining Ingredients
- 5
Combine Pasta and Sauce
Add the cooked casarecce pasta to the skillet with the sausage and peas. Pour the pesto cream over the top and gently toss everything together. If needed, add more reserved pasta water to loosen the sauce.
Preparing Garlic Breadcrumbs
- 6
Serving
- 7
Serve the Dish
Plate the casarecce with pesto cream, sausage, and peas. Top with garlic breadcrumbs, additional grated Parmesan cheese, and chopped fresh basil. Serve immediately.