Friday, July 18, 2014

Chicken Sausage Pasta with Homemade Pesto and Cream Sauce

  • 2 tablespoons olive oil
  • ½ Packet Penne Pasta
  •  1 small onion, chopped
  •  8 cloves garlic, sliced
  •  1/2 cup butter
  •  2 tablespoons all-purpose flour
  •  2 cups milk
  •  1 pinch salt
  •  1 pinch pepper
  •  1 1/2 cups grated Gouda cheese
  •  1 cup prepared basil pesto (recipe below)
  •  4 chicken sausages grilled
  • 1 tomato tomato, diced

For Pesto Sauce
  • 2 cups packed fresh basil leaves
  • 5 cloves garlic
  • 1/4 cup pine nuts
  • 4 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

For Pesto Sauce
  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Season with salt and pepper.

For Pasta and Cream Sauce
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add sausages and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

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