This easy Sausage Pesto Pasta recipe combines flavorful Italian sausage, fresh vegetables, and creamy pesto sauce tossed with perfectly cooked pasta. Ready in under 30 minutes, it’s a quick and hearty dinner idea that’s perfect for busy weeknights. Made with simple ingredients like cremini mushrooms, bell peppers, and juicy tomatoes, this pasta dish offers a balanced blend of savory and fresh flavors. Customize it with your favorite pasta shape or swap sausage for a lighter protein option. Perfect for family meals or casual gatherings, this recipe is a reliable go-to for fast, delicious homemade dinners.

Ingredients

8 ounces uncooked casarecce pasta
11 ounces Italian sausage, crumbled (see note)
1/2 medium onion, chopped
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup small tomatoes (grape, cherry, etc.), halved
1/2 red bell pepper, finely chopped
1/2 cup chicken broth
1/4 cup pesto (stir jar before using)
Salt and pepper, to taste
Optional garnishes: freshly grated Parmesan cheese and chopped parsley

Instructions

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the casarecce pasta until al dente, about 8 minutes. Reserve a couple of tablespoons of pasta water before draining.

Step 2: Prepare Ingredients

While the pasta cooks, prepare your vegetables. Alternatively, prep everything before starting the sauce to streamline the cooking process.

Step 3: Cook the Sausage

Remove the sausage from its casings and crumble it into a large skillet over medium-high heat. Cook, stirring occasionally, for 5-7 minutes or until browned. Transfer to a plate and set aside.

Step 4: Sauté Vegetables

Using the sausage grease left in the pan (or add a teaspoon of olive oil if needed), sauté the mushrooms and onions. Cook, stirring occasionally, until the mushrooms release their moisture and develop a sear and the onions brown, about 5-6 minutes.

Step 5: Build the Sauce

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the tomatoes, bell peppers, chicken broth, and cooked sausage. Reduce heat to medium and cook for about 5 minutes, allowing the tomatoes to soften and the broth to reduce slightly.

Step 6: Add Pesto and Combine

Remove the skillet from heat and stir in the pesto. Add a splash of reserved pasta water to loosen the sauce if needed.
Toss the drained pasta with the sauce until well coated. Adjust seasoning with salt and pepper.

Step 7: Garnish and Serve

Serve immediately, garnished with Parmesan cheese and parsley, if desired.

Why You’ll Love This Recipe

This pasta dish is packed with robust flavors from Italian sausage, earthy mushrooms, sweet bell peppers, and rich pesto. It’s a perfect weeknight meal that feels gourmet but is easy to prepare in under 30 minutes.

Tips

Use high-quality Italian sausages for maximum flavor.
For a lighter option, opt for turkey or chicken sausage.
Reserve pasta water—it’s a simple trick to help the sauce adhere to the pasta.

Variations and Substitutions

Swap casarecce pasta for penne, rigatoni, or your favorite shape.
Try sun-dried tomato pesto for a unique twist.
Replace cremini mushrooms with white button mushrooms or omit them if desired.
Use vegetable broth instead of chicken broth for a vegetarian-friendly version (if sausage is replaced).

FAQs

Can I make this ahead of time?
Yes, you can prepare the sauce in advance and reheat it before tossing it with freshly cooked pasta.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

What other vegetables can I use?
Zucchini, spinach, or asparagus are great additions to this recipe.

Serving Suggestions

Pair this pasta with a fresh green salad and crusty garlic bread for a complete meal.
A glass of white wine, such as Sauvignon Blanc, complements the pesto flavors beautifully.