Spaghetti with Parsley Pesto and Sausage
Spaghetti with Parsley Pesto and Sausage might be just the main course you are searching for. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 22g of fat, and a total of 450 calories. Head to the store and pick up spaghetti, garlic cloves, olive oil, and a few other things to make it today.
Instructions
Bring 4 quarts of water to a boil in a large saucepan or Dutch oven.
Add pasta to pan, and cook 8 minutes or until almost al dente.
Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Discard the remaining cooking liquid.
Heat a large heavy skillet over medium-high heat.
Add Italian sausage to pan; saut 6 minutes or until browned, stirring to crumble.
Remove sausage from pan, reserving drippings; drain on paper towels.
Add garlic to drippings in pan; saut 1 minute, stirring constantly.
Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk.
Add pasta to pan; cook 1 minute, tossing to combine.
Combine about 2 tablespoons cheese and 4 3/4 cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth.
Add parsley mixture and salt to pasta; toss well to coat. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, remaining 2 tablespoons cheese, and remaining 1/4 cup parsley leaves.