Pesto Sausage Tortiglioni

Pesto Sausage Tortiglioni

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

What You Need

• 4 C Dry Tortiglioni Pasta *
• 3 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 4 x Beyond Meat Hot Italian Sausages
• 1 1/4 C White Wine ( I used Pinot)
• 6 Tbsp. Prepared Pesto **
• Up to 1 C Pizza Mozzarella, shredded ***
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Basil, Grana Padano
• Red Pepper Flakes

Notes

* I used a liquid measuring cup and filled the jar passed the 4 C line in a heaping manner. Alternately, I'd usually use between 400 - 450g of pasta to serve 4.

** I made my own pesto and I'll link a couple recipes below to go with. Don't hesitate to use store bought, but make sure in either case that you're tasting and adding more if you desire it.

*** Shred the cheese yourself you guys! Bagged cheeses often contain chemical to keep them from melting / sticking. We don't like that!

Pesto Recipes

Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered until needed.
• If preparing the pesto from scratch, do so now and leave covered at room temp. If not, skip this step.
• Begin heating the EVOO, pepper flakes, and garlic in a large, oven safe skillet set to just about medium. Once heated, let everything sizzle together for about a minute. Add the onions and a good pinch of salt and pepper, stir, and cook 6 minutes. Try and peel the casings off of the sausages, but I've found this is hit or miss. They don't affect the sauce if you can't get them off! Make a well in the center of the skillet and crumble in the sausages. Break into smaller crumbles for a couple of minutes before stirring everything together and letting it cook 7 - 8 minutes.​

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• Pour in the wine and scrape the bottom of the skillet for any flavour bits and give a good pinch of salt. Immediately drop your tortiglioni in to the boiling water and cook to al dente. Reduce the heat a touch in the skillet after it boils and let it reduce on a simmer until the pasta is ready. Add pasta water if / as needed.
• Strain the pasta directly in to the skillet and toss to combine. Continue to toss in the skillet for a couple of minutes until perfectly al dente. Turn off the heat and fold in the pesto with a half + ladle of the hot pasta water. Toss until creamy and combined. Taste and adjust pesto / salt if desired.
• Let sit for a couple minutes. Preheat your oven to BROIL HIGH / 500 F. Sprinkle the mozzarella on top of the skillet and set under the broiler until melty, not browned. Remove and cool a couple of minutes.
• Serve garnished with grana padano, fresh basil and / or parsley, and pepper flakes. ENJOY!

HAPPY VEG