Creamy pesto pasta with sausage combines spaghetti, browned Italian sausage, and a silky basil pesto cream sauce that comes together in under 30 minutes. The pesto-cream combination delivers restaurant-quality flavor on a weeknight timeline.
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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.
Store leftover pasta and sauce separately in airtight containers for up to 3 days. Reheat on low heat with a splash of pasta water or cream to restore sauce consistency.
Yes. Brown 1 lb ground sausage in the same skillet, breaking it apart as it cooks (5-7 minutes), then proceed with sautéing the onion in the rendered fat.
Use half-and-half (sauce will be slightly thinner) or a 1:1 blend of whole milk and butter added at the end for richness. Avoid low-fat milk, which won't emulsify properly.
Cook pasta and sausage separately, then store both in the refrigerator for up to 3 days. Reheat gently and combine with a fresh pesto cream sauce made just before serving to prevent separation.
Heavy cream broke from too much heat or acidic pesto. Lower heat to medium, stir constantly, and use reserved pasta water (starch helps emulsify) to loosen if needed.
Start with 3 oz and taste after combining with pasta. Add more pesto in 1 tbsp increments, or balance a strong pesto with an extra splash of cream.
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