Penne With Sun-dried Tomato Pesto Recipe

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Penne with Sun-Dried Tomato Pesto

Susan Power


Easy and tastes like the something from an expensive Italian restaurant!

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.

★★★★★ 1 vote
1 Hr
15 Min
Stove Top


12 oz
penne pasta
3 c
chicken broth (low sodium is better for you)
8 1/2 oz
sun-dried tomatoes in olive oil
2 clove
garlic, if the tomatoes aren't already packed with garlic
chicken or turkey italian sausages sliced - lower in fat than pork sausage
1/2 c
bell pepper chopped
1/2 c
onion chopped
1/2 c
fresh basil packed
1/2 c
parmesan cheese shredded
salt and pepper to taste


1Cook 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.
2Using a food processor, blend the basil, sun-dried tomatoes, olive oil and garlic until finely chopped. Set aside.
3Slice 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.
4Add 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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy