Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta

My Dad makes an incredible sun-dried tomato pesto that he usually likes to pair with sausage and pasta. Like many of my recipes, inspiration for this sausage, mushroom and sun-dried tomato pesto pasta dish came right from him and my Italian heritage. The problem is, I don’t always have time to make homemade sun-dried tomato pesto on a busy weeknight. Luckily, there are many wonderful brands of the jarred kind available that really do the trick. Using jarred pesto, I had this amazing meal on the table in less than 20 minutes even though it tasted like I slaved all day on it!

The sausage really becomes the star of this sausage, mushroom and sun-dried tomato pesto pasta!
The garlic sausage really became the star of this sausage, mushroom and sun-dried tomato pesto pasta. It’s my favorite from the butcher counter at my market.
The sausage, mushroom and sun-dried tomato pesto pasta mixture.
While the pasta boiled, I browned that wonderful sausage. Then I just added the mushrooms, a dash of white wine and jarred pesto sauce. This sausage, mushroom and sun-dried tomato pesto pasta sauce could not have been easier!
The sausage, mushroom and sun-dried tomato pesto pasta all done!
Then I tossed the pasta into the sauce and the sausage, mushroom and sun-dried tomato pesto pasta all came together. A dash of olive oil made the perfect finishing touch.

That was all there was to it! The sausage, mushroom and sun-dried tomato pesto pasta was ready to serve so quickly. I just scooped it into bowls and topped it with freshly grated parmesan cheese. Oh my goodness, it was all of my favorite Italian flavors in one bowl! I loved how quickly I could get it on the table as well. Buon appetito, friends!

Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta
Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta
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Sausage, mushroom and sun-dried tomato pesto pasta
Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 pound fusilli pasta
  • 1 dash canola oil
  • 5 links garlic sausage cut into small chunks
  • 8 ounces cremini mushrooms
  • 1 dash white wine
  • 1 jar sun-dried tomato pesto 6 to 7 ounce size
  • 1 pinch salt
  • 1 dash olive oil for finishing
  • freshly grated parmesan cheese as needed for sprinkling on top
Instructions
  1. Get a large pot of water on the stove to boil and salt in generously. Once it is boiling, cook the fusilli just until tender for about 8-10 minutes. While the water comes to a boil and the pasta cooks, heat the canola oil in a large skillet or rondeau pan. Brown the sausage until cooked through for 4-5 minutes. Add the mushrooms and let them get soft and fragrant for another couple of minutes. Deglaze the pan with the white wine and scrape up all of the brown bits. Pour in the jarred pesto sauce and the season the mixture with a big pinch of salt. Stir it together completely.
  2. The pasta should be done by this point. Drain it and pour it into the pan with the sauce. Pour in the dash of olive oil to bring it all together. Toss everything together and then serve! Scoop generous portions into bowls and top with a big sprinkling of parmesan cheese. Enjoy and buon appetito!

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