This one pot pasta with sun-dried tomato pesto and sausages bursting with flavour, presented by the 5-15 magazine, is the best way to save time in the kitchen! All-in-one dishes combine the advantages: they are quick to prepare, their flavors are intensified, and they don’t require a lot of dishes to clean. A winning choice all around!
2 packages Roma Sliced Cooked Italian Sausage, 175 g each
1 tbsp (15 ml) olive oil
1 onion, chopped
80 ml (1/3 cup) sun-dried tomato pesto
20 cherry tomatoes, halved
1/2 lb (225 g) asparagus, cut into small pieces
3 cups (750 mL) dry penne
875 ml (3 1/2 cups) chicken broth
80 ml (1/3 cup) grated Parmesan cheese
1/2 cup (125 mL) 15% cooking cream
60 ml (1/4 cup) minced fresh basil
In a saucepan, heat the oil over medium heat. Cook the onion for 1 minute.
Add sun-dried tomato pesto, tomatoes, asparagus, sausage, pasta, broth and Parmesan cheese. Bring to a boil and stir. Cover and continue cooking for 10 to 12 minutes over low-medium heat, stirring halfway through and adding chicken broth as needed, until the pasta is al dente. About 2 minutes before the end of cooking, stir in the cream.
When ready to serve, garnish with basil.
Top the pasta with Parmesan cheese!
