I created this recipe on accident a few weeks ago, and my husband and I quickly agreed that it was one of the best pasta recipes that I had made! What is red pesto? It’s pesto mixed with marinara sauce for a pasta sauce that’s heavy on the basil and super bright and vibrant. This pesto pasta is a vehicle for whatever vegetables you need to get rid of. I used a bell pepper, a zucchini, and a few handfuls of spinach to round out the dish and make it a complete meal. Chicken sausage is the perfect way to add protein, but you could also brown a pound of ground turkey or ground beef if that’s what you have on hand.
Feel free to top this pasta with some extra basil and a generous sprinkling of Parmesan cheese. If you look below at the recipe, you see that it uses a 3/4 cup of pesto and 24 oz. of your favorite marinara sauce. That might seem like a lot, but adding all the vegetables adds bulk to this pasta, and I like a good saucy pasta. If you cut down too much on the sauce, the dish will end up being dry. I also add just a touch of milk (you can also use cream or half-and-half) to the empty jar of marinara sauce, shake it well, and pour it into the sauce as well. This adds just a little bit of creaminess and makes sure you’ve used all the sauce in the jar too!
I buy basil in huge bunches from a local farm every summer so I always have pesto in my freezer, but use your favorite store-bought pesto if you’re short on time or don’t have any on hand! The pesto recipe that I use can be found here. I call it a “poor man’s pesto” because I use almonds instead of pine nuts. It’s cheaper to make and just as delicious! Trust me–this will be a pasta recipe that you make again and again. It’s already a staple in our house!
- 1 lb. penne pasta
- 2 tbsp. olive oil
- 4-5 chicken sausage links, sliced*
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 zucchini, chopped
- ½ tsp. salt
- ¾ cup pesto
- 24 oz. jar marinara sauce
- 4 big handfuls of spinach
- ½ cup milk, cream, or half-and-half
- ½ cup parmesan cheese
- Freshly ground black pepper
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In the same pot, heat olive oil. Add the chicken sausage and cook until browned. You can also use ground turkey or ground beef.
- Add onion, garlic, bell pepper, and zucchini and cook until tender. Sprinkle with salt and stir to combine.
- Add the pesto and marinara sauce and bring to a simmer. Pour the milk, cream, or half-and-half into the empty pasta sauce jar, screw on the lid, and shake. Pour this mixture into the sauce as well.
- Return pasta to pot. Stir to combine. Add the spinach and stir until wilted. Serve topped with parmesan cheese and freshly ground black pepper.
- Enjoy!
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