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Spaghetti with Parsley Pesto and Sausage Recipe

   
 

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     Spaghetti with Parsley Pesto and Sausage

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 minutes

Ingredients
8 ounces uncooked spaghetti
3 ounces spicy pork Italian sausage, casings removed
4 garlic cloves, crushed and coarsely chopped
1/4 cup extra-virgin olive oil, divided
1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
5 cups fresh flat-leaf parsley leaves, divided
1/2 teaspoon kosher salt
 

Instructions
1. 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. 2. Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 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. Remove from heat.
3. 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. Serve immediately.
Amount per serving Calories- 342 Fat- 24.5g Saturated fat- 5.9g Monounsaturated fat- 13.7g Polyunsaturated fat- 2.5g Protein- 10.9g Carbohydrate- 21.6g Fiber- 3.2g Cholesterol- 22mg Iron- 5.2mg Sodium- 607mg Calcium- 193mg


Originally Submitted
10/6/2013





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