- Fresh Basil (15-20 leaves)
- Parmesan (DF)
- Pine nuts (1/4 cup)
- Garlic (5 cloves)
- Olive oil
- Sausage (2)
- Rigatoni pasta
- White onion (1 whole – diced)
Start with making the Pesto sauce in a blender. Combine Fresh basil, salt, garlic, toasted pine nuts, Parmesan (DF) and blend while adding olive oil until a sauce is made.
Cook pasta until Al dente, reserve 1/4 cup of pasta water then drain and set pasta aside.
Decase the sausage and break it up while frying on a large pan. Season the sausage with salt and pepper. Dice a whole white onion, season with salt and pepper and fry on medium until translucent.
Pour the pasta into the frying pan, mix for a couple of minutes, then follow with the freshly blended Pesto.
Combine all the ingredients in the frying pan, then pour the reserved pasta water in.
Combine ingredients once again, cook for 2 minutes, then top with red pepper flakes and Parmesan seasoning.