Recipe Details

Grilled Sausage and Pesto Pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

12 ounces Italian sausage links
8 ounces farfalle pasta, OR other small pasta shape, cooked and drained, kept warm
1/2 cup basil pesto, purchased or homemade
1/2 red bell pepper, seeded and diced
2 ounces Parmesan cheese, grated
fresh basil, chopped

Cooking Directions


Prepare medium-hot fire in grill; grill sausage directly over fire, turning to cook and brown evenly, about 10-12 minutes, until internal temperature on a thermometer reads 160 degrees F. Remove from fire and set aside. In large shallow bowl, toss farfalle and pesto; toss to coat evenly. Slice sausage into rounds and add along with diced red pepper and cheese. Garnish with chopped fresh basil.

Serves 4.

Serving Suggestions

Use the hot grill to grill garlic bread or heat focaccia to accompany this easy and hearty summer dish. Toss fresh garden tomato wedges lightly with a vinaigrette to serve alongside. Grill fresh peaches over dying coals, brush with butter and brown sugar and serve on top of vanilla ice cream.

Nutrition Information

Calories: 720 calories
Protein: 30 grams
Fat: 46 grams
Sodium: 1080 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 16 grams
Carbohydrates: 46 grams

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About the Cut: Sausage

Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).


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Butcher's Tips

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.


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Different way to serve pasta
by CJ 08/11/2010
We liked this for a nice summer meal. Two slight changes for my house. One, I used plain bratswurst. Was a little milder for our house and it tasted fine. Two, I grill the bell pepper half while grilling the sausage. Peeled most of the outer skin off and cut it up. It gave a little added smoky flavor. The best part was that the pasta took about the same time as the grilled sausage. Was ready in a snap with the pesto. Perfect for the heat of the summer. Probably would be tasty as a cold salad too.