Penne with Sun-Dried Tomato Pesto
I make my own sun-dried tomatoes and chicken stock, but you can buy them at the grocery.
Quick and EASY! Serve with a nice salad, garlic bread and a glass of Italian wine.
12 ozpenne pasta
3 cchicken broth (low sodium is better for you)
8 1/2 ozsun-dried tomatoes in olive oil
2 clovegarlic, if the tomatoes aren't already packed with garlic
2chicken or turkey italian sausages sliced - lower in fat than pork sausage
1/2 cbell pepper chopped
1/2 conion chopped
1/2 cfresh basil packed
1/2 cparmesan cheese shredded
·salt and pepper to taste
How to Make Penne with Sun-Dried Tomato Pesto
- Cook the pasta in a large pot of boiling chicken broth until tender but still firm to the bite. Drain reserving 1 cup of the broth.
- Using a food processor, blend the basil, sun-dried tomatoes, olive oil and garlic until finely chopped. Set aside.
- Slice sausage on an angle about 3/8 inch thick. In a large skillet, brown the sausage slices. Add onion and sauté until almost transparent. Add the bell pepper and cook another 2-3 minutes. Remove from heat.
- Add the pasta and pesto to skillet. Toss to mix adding enough of the reserved chicken broth to moisten. Season to taste with salt and pepper. Serve with Parmesan cheese.