Basil Pesto Pasta with Sausage

Large dish with green Basil Pesto Radiatore Pasta cooked with breakfast sausage.

The Best Pesto Pasta

If you’ve never had Pesto or you did and didn’t think you liked it, doesn’t mean you wouldn’t like it prepared differently. Pesto is an Italian sauce/paste that is 5 basic ingredients that can be improved or lessoned upon, depending on your desired tastes. Thos ingredients are Basil, Garlic, Pine or Almond nuts, Garlic, Olive oil, Parmesan cheese and a pinch of salt and pepper. Depending on how much you add of each can change the desired outcome of the pesto, completely. That’s why, today, I’m going to offer you 2 different recipes for this pasta.

1 lb of Cooked Jimmy Dean Sausage in a large pan on the stove.

Protein for your Pesto Pasta

Whether you realize this or not, most Italian sauce recipes require a specific pasta. Pesto, for example needs a pasta that has texture and grip. That’s why it’s good to use pastas like Penne, Fusilli, Cavatappi or Radiatore pasta, just like I use in this recipe. These noodles hold the sauce in there grooves and it’s just as important to choose which protein, best fits your dish.

In this recipe, I’ve chosen a simple breakfast sausage but Pesto is very versatile. You can use Veil, Lamb, Shrimp & Scallops or something simple, like chicken. Just be sure to cook the meat, all the way through before adding all of the other ingredients.

How to cook Basil Pesto Pasta with Sausage video tutorial by PoorMansGourmet.

Basil Pesto Pasta with Sausage Ingredients:

12 oz Pasta, Radiatore, Penne or Shells
1 lb Ground Breakfast Sausage, cooked
4 tbsp Butter
1/2 cup Whipping Cream
3/4 cup Pesto

Salt and Pepper to taste.

Basil Pesto Recipe

2 oz Basil, no stems
2 Garlic cloves, ground
1/4 cup whole Almonds, ground
1 cup Parmesan, grated
1 cup Olive Oil, extra virgin
1/2 tsp Pink Salt, Himalayan or Kosher

Here is the recipe for the alternate Pesto Sauce. Be sure to watch the short video tutorial and I’ll show you exactly how to make this Basil Pesto Pasta with Sausage.

Pan Fried Pork Chops

Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.

The BEST Classic Pork Chop

This is a bone in center cut tenderloin pork chop recipe. These are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.

A package of four, un-cooked, center cut pork tenderloin steaks.
4 unwrapped, raw, center cut pork tenderloin steaks
2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.
How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.

Bone-in Pork Chops

2 Pork chops, 5/8″ inch thick
Kosher Salt & Pepper
1 tbsp Bacon Grease
2 tbsp Butter
4 Cloves Garlic
1 Sprig Thyme
1 branch Rosemary
1 Sprig Oregano or Sage, optional

Hot Pan, Medium High Heat #5 Setting on my stove. Grease in, Garlic & Herbs in, chops in bones in the middle. Cook 3 minutes then flip. Add Butter, cook another 3 min. Spoon the butter over the chops then sear the fat sides. Add the chops back to the skillet, spoon the butter once more and remove the herbs.

I love these Pork Chops with No Bake Barbecue Baked Beans, Garlic Mashed Potatoes, Dirty Rice and Garlic Parmesan Brussel Sprouts.

Be sure to watch the short video tutorial and I’ll show you exactly how to make these incredible Pan Fried Pork Chops.

Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.