Pesto Pasta with Chicken Sausage and Spicy Red Bell Pepper Sauce

So here it is…our first shot at an actual creation. You’ll notice we don’t say recipe.  As stated in our name, we will only provide rough measurements for our food. We think cooking should be about the process, the creation, and the personal taste.  Every time we cook something it should taste a little bit different, and hopefully, a little bit better.  Please don’t hesitate to leave feedback in the comments below. Enjoy!

The first recipe we’re going to kick the site off with is the (in)famous Pesto Pasta with Chicken Sausage and Spicy Red Bell Pepper Sauce. This is the recipe that was good enough to gain a mention in our wedding vows.

Step 1:  Gather ingredients.

You’re gonna need:

• For the pasta:
  • pasta of your choice (we prefer penne made from semolina)
  • water
  • salt
  • olive oil
• For the pesto:
  • olive oil
  • white wine vinegar
  • pine nuts (about a cup)
  • lemon (1)
  • basil (a nice big handful or even 2)
  • black pepper (to taste)
  • salt (to taste)
• For the chicken sausage:
  • chicken sausage (our favorite is the Publix Greenwise, hot variety)
  • olive oil
  • crushed red pepper flakes
• For the spicy red bell pepper sauce
  • 2-3 red bell peppers
  • a handful (or more) of garlic
  • sundried tomatoes (half a cup)
  • crushed red pepper flakes
  • balsamic vinegar
  • olive oil

Step 2: Roast the red bell peppers.

Roast the red bell peppers at about 350-400 for 30-45 mins ( you can bump that heat up if you want to keep a close eye on it). The easiest way to roast bell peppers would be to seed the red peppers and throw them on a cookie sheet drizzled in olive oil. Of course, we do something just a little different.  I like to slice the peppers in half and make balsamic-garlic boats (see below). This allows the garlic to roast while reducing some of the balsamic vinegar and concentrating the flavors. Once the peppers begin to brown and the edges blacken, they are done.

Step 3:  Roast the pine nuts.

To make the pesto, start by dry roasting (no oil) the pine nuts in a skillet. You’ll want to go low and slow with this. Use about a medium heat, any hotter and you’ll risk burning your nuts.  After a bit, the pine nuts will start to look oily and then they’ll start to brown (see below). Once you get to a nice, golden color go ahead and dump those straight in your blender.

Step 4:  Make the pesto, part 1.

In addition to the pine nuts, add basil, black pepper (we like lots of black pepper in our pesto, gives it a nice bite), all the juice from that lemon, olive oil and white wine vinegar. I like to keep it about an 80:20 ratio between olive oil and vinegar. If anything, err on the side of olive oil (you can easily add more vinegar later if you want a little more tang).

Step 5: Make the pesto, part 2.

Now, blend. (You’ll notice one thing different from other pesto recipes: no Parmesan cheese.  In cutting dairy from our diets, we learned the parmesan was masking the flavor of our pesto– we wanted it nutty, tangy, and full of basil).  After blending, add salt to taste. Blend once again. Some recipes call for a fairly rough chop (i.e., food processor), but we think the smoother the better, hence the blender.

Step 6:  Cook the sausages.

While the balsamic-garlic pepper boats are roasting, start cooking your sausage and pasta.You’ll need to follow the directions on the pasta package for proper doneness. Coat the skillet in olive oil with a dash of crushed red pepper flakes (see below) before adding the chicken sausage. Cook the sausage until brown on each side and cooked all the way through. Once the sausages are done, keep the cooking oil for later. Let the sausages rest for a while so the juices stabilize (otherwise they’re gonna go everywhere as soon as you cut into them).

Step 7:  Make the spicy red bell pepper sauce.

When the red bell peppers are finished (brown and the edges blackened),  add them into the blender along with the sundried tomatoes and the crushed pepper, Italian sausage-infused olive oil (what you cooked the sausages in). Add additional crushed red pepper if you like it spicy (yes, please). Start mixing in 50/50 olive oil and balsamic vinegar until the mixture JUST starts blending. You may have to help it along with a spoon at first (NOT while the blender is running).

Step 8:  Cut the sausages.  Mix pasta, pesto, and sausage.

We like to quarter the sausages lengthwise and dice them up. This allow them to mingle better with the pasta. Now, mix your pasta, pesto, and sausage in the pan.

Final step:  Dish is up!

Spoon on some of that Spicy Red Bell Pepper sauce as you serve it. Make sure you warn your guests it’s spicy….or not!