Sausage Pesto Pasta

Quick and easy sausage pesto pasta is the perfect weeknight dinner!

Course Dinner

Cuisine Italian

Keyword creamy sausage pesto pasta, pesto sausage pasta, sausage pesto pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 717kcal

Author Blair Lonergan

8 ounces rigatoni (or other short pasta shape)
2 teaspoons olive oil
1 lb. ground Italian sausage
1 small yellow onion, diced (about 1 cup total)
1 clove garlic, minced or pressed (about 1 teaspoon total)
1 (15 ounce) jar Alfredo sauce
1 cup coarsely chopped fresh baby spinach
¼ cup oil-packed chopped sundried tomatoes, drained
3 tablespoons prepared basil pesto
¼ cup finely shredded Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried parsley flakes
¼ teaspoon dried oregano
Crushed red pepper flakes, to taste
Kosher salt and ground black pepper, to taste
Optional garnish: additional grated Parmesan cheese; chopped fresh herbs such as basil or parsley

In a large pot of well-salted boiling water, cook pasta according to package directions for al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large Dutch oven over medium heat. Add the sausage and onion. Cook, breaking up the sausage with a wooden spoon, until the meat is no longer pink and the onion is tender, about 7-10 minutes. Add the garlic and cook for 1 more minute. Drain off excess grease.
Stir in the cooked pasta, Alfredo sauce, spinach, sundried tomatoes, pesto, Parmesan, basil, parsley flakes, oregano, and a pinch of crushed red pepper flakes (these are spicy, so use sparingly). Stir until well combined.
Cook over low heat, just until the spinach wilts and everything is heated through. Gradually add small amounts of the reserved pasta cooking water, just until the sauce reaches the desired consistency (you will not need all of the water). Taste and season with salt and pepper, if desired. Divide between individual bowls and garnish with grated Parmesan cheese, extra red pepper flakes, and/or chopped fresh herbs.

Salt the pasta water well. This is your chance to season the noodles, and the salty water also flavors the sauce at the end.

Boil the pasta just until it's al dente (tender, but with a firm bite). It will continue to cook in the pot with the sausage and other ingredients, and you don't want to end up with mushy, overdone noodles.

Don't forget to reserve the starchy pasta cooking water, which you'll need to add to the sauce at the end.

Freshly-grated Parmesan cheese is best for flavor and texture, but in a pinch you can substitute with a can of powdered, pre-grated Parmesan.