Creamy Pesto Pasta with Sausage

Cook spaghetti according to package directions. Before draining, reserve about 1/2 cup of the pasta water.

While the pasta cooks, cook the Italian sausage links in a separate skillet until browned and cooked through. Set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Season the onions with salt, pepper, and garlic powder. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to create a roux.

Slowly pour in the heavy cream, stirring constantly to prevent lumps. Bring the sauce to a simmer.

Stir in the basil pesto until fully incorporated.

Season the sauce with cayenne pepper and adjust salt, pepper, and garlic powder to your taste.

Stir in the reserved pasta water to thin the sauce to your desired consistency.

Add the drained spaghetti to the sauce and toss until the pasta is well-coated.

Serve the creamy pesto pasta in bowls, topped with the cooked Italian sausage.