½ lb dried Rigatoni pasta
3 links of hot Italian sausage (turkey or pork)
Handful of baby heirloom tomatoes, halved
4 oz fresh mozzarella cheese pearls, halved
Jarred sundried tomato pesto
3-4 large basil leaves, sliced
Extra Virgin Olive Oil (EVOO)
In a large pot of boiling water, cook pasta for 10 minutes.
Meanwhile, in a frying pan over medium heat, cook sausages, turning occasionally until they are browned and cooked through. Transfer to a cutting board and let rest.
Add a drizzle of EVOO to frying pan and lightly sauté tomatoes. Meanwhile, slice sausages.
Drain pasta, return to pot, stir in pesto and coat pasta. Stir in sausage, tomatoes and mozzarella. Serve in a shallow dish and sprinkle with fresh basil.