Pasta with Basil Pesto, Italian Sausage, Roasted Peppers & Goat Cheese
Trottole with Basil Pesto, Italian Sausage, Roasted Peppers & Goat Cheese
Yields: 2 servings
Ingredients:
- 10 oz Fresh Trottole or Creste di Gallo
- 10 oz Basil Pesto
- 8 oz Italian sausage (mild or spicy), casing removed
- 1 red bell pepper, roasted and sliced
- ½ red onion, cut into wedges and grilled or roasted
- 2 oz goat cheese, crumbled
- ¼ cup Italian-style breadcrumbs (or toasted panko)
- 2 tablespoons olive oil
- Fresh basil (optional)
-
Grated Parmesan (optional)
Method:
-
- Bring a large pot of generously salted water to a boil.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it into bite-sized crumbles, and cook until browned and fully cooked, about 6–8 minutes.
- Add the roasted peppers and grilled red onion to the skillet and cook for 1–2 minutes, just until warmed through.
- Cook the fresh pasta for 2–3 minutes, or until al dente. Reserve ¼ cup of the pasta water before draining.
- Remove the skillet from the heat. Add the cooked pasta, the Pesto, and a splash of the reserved pasta water. Toss gently until the pesto evenly coats the pasta. Avoid placing the pesto over direct heat for extended periods, as fresh basil can lose its bright flavor and vibrant green color.
- Divide between two bowls and top with the crumbled goat cheese and toasted breadcrumbs. Garnish with fresh basil and grated Parmesan, if desired.
Chef's Tip: Toast the breadcrumbs in a small skillet with a drizzle of olive oil until golden brown. The crunchy breadcrumbs and creamy goat cheese perfectly balance the bright, herbaceous pesto and savory sausage.