3-4 servings
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.
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