Campanelle Pesto Pasta With Italian Sausage & Broccolini

What You’ll Need

Pasta & Base

• 12 oz campanelle pasta

• Salt (for pasta water)

Main Ingredients

• 1 lb. pastured raised Italian bulk sausage

• 1 bunch broccolini, trimmed and cut into 2–3 inch pieces

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• 1–2 tbsp olive oil (if needed)

Sauce & Finish

• ⅓–½ cup pesto (store-bought or homemade)

• ½ cup grated parmesan cheese (plus more for serving)

• ¼ cup pasta water (reserved)

• Salt & black pepper to taste

Let’s Cook

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook campanelle according to package instructions until al dente. Reserve ¼ cup pasta water, then drain and set aside.

2. Cook the Sausage

Heat a large skillet over medium-high heat. Add Italian sausage and cook 6–8 minutes, breaking it apart, until browned and fully cooked. Remove excess grease if needed, leaving a little for flavor.

3. Sauté the Veggies

Add broccolini to the skillet and cook 4–5 minutes until tender-crisp. Add cherry tomatoes and garlic, cooking another 2–3 minutes until tomatoes begin to soften and release juices.

4. Build the Sauce

Reduce heat to medium-low. Add cooked pasta to the skillet along with: pesto & reserved pasta water. Toss until everything is evenly coated and the sauce loosens slightly.

5. Finish with Cheese

Stir in grated parmesan cheese and toss until melted and combined. Taste and adjust with salt and black pepper.

6. Serve

Serve warm topped with: extra parmesan, cracked black pepper, & drizzle of olive oil (optional). Enjoy!