* 1 1/2 lbs of italian turkey sausage, casing removes.
* 1 lbs taghiatelie pasta or any other thick ribbon pasta.
* 2tbsp of Olive Oil.
* 2 Cloves of garlic minced.
* 2 cups of Heavy Cream.
* 1 cup of homemade pesto.
* 1/4 cup of fresh Grated Parmiggiano Reggiano.
* Salt and pepper, to taste.
1.Fill a large pot with water and sprinkle in some salt, bring to a boil. Add the pasta and cook according
to package direction, drain well.
2.In a large skillet with high sides, preheat the oil over medium high heat, add the sausage and break it
up with a wooden spoon but don't break it up to much. you want to have some nice chunky sausage
pieces, cook for 4 to 5 minutes or until fully cooked through.
3.Add the garlic and cook for another minute.
4.Add the heavy cream and reduce the heat to medium-low, let it cook for about 3 to 4 minutes or
until the sauce thickens.
5.Add the pesto to the cream and sausage mixture and let it cook for one minute. Add the sauce to the
drained pasta along with the parmiggiano reggiano, stir everything together well and serve right away.
For Pesto Sauce : (make 3 cups ).
# 2 cups basil leaves.
# 3 tbsp pine nuts,toasted.
# 2 small cloves of garlic.
# salt and pepper, to taste.
# 1 tsp grated lemon zest. # 1 tbsp of lemon juice.
# 1/2 cup extra virgin olive oil. # 1/4 cup fresh grated parmiggiano reggiano.
1.In a food processor add the basil leave, pine nut, lemon zest, lemon juice, garlic, salt and pepper.
Start grinding everything up and slowly add the olive oil. Once you have everything combined add it
to a bowl and stir in the parmiggiano reggiano.
2. If you are not using it right away, store in a plastic container and drizzle some oilve oil on the top to
stop the air from going into the basil mixture.