Creamy Pesto Pasta with 4 cheese Italian Sausage
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
An easy creamy pesto pasta make with 4 cheese Italian sausage.
  • 16 oz Rigatoni, cooked to package directions, reserve ¾ cup cooked pasta water
  • 1 pck. Johnsonville 4 Cheese Italian Sausage
  • 15 oz Ricotta Cheese
  • ¼ cup + 1 tablespoon prepared jarred Pesto (5 tablespoons)
  • ¼ cup Kraft Parmesan Cheese
  • 5 Basil leaves, chopped
  • 1 tablespoon Olive Oil
  • ½ red onion, sliced thinly
  • 1 pint Cherry Tomatoes
  • 3 garlic cloves, minced
  • Salt
  • Pepper
  1. In a medium bowl, mix together the ricotta cheese, pesto,parmesan cheese,basil and pasta water. Set aside
  2. In a large skillet with a lid, cook the sausage per package directions.
  3. Remove the sausage and set aside. Do not clean out the skillet.
  4. In the same skillet you cooked the sausage, add the olive oil and onions, cook over medium heat for 5 minutes, until the onions become soft.
  5. Add the tomatoes and cook for an additional 5 minutes or until the tomatoes begin to pop.
  6. Add the garlic and cook for 1 minute.
  7. Slice the sausage into medallions and add to skillet with the onions, tomatoes and garlic.
  8. Add the cooked pasta and ricotta mixture. Mix together.
  9. Sat and pepper to your desired taste.
If the sauce is too thick, you can always add a bit more water.
Recipe by The Hungry Housewife at