Compliments of Executive Chef John Tutaj
Serves 6
Product used in this recipe:
INGREDIENTS:
4 links
| Sausages by Amylu Sun Dried Tomato & Basil Chicken Sausage, sliced into 1⁄4” thick rounds |
| 1/2 lb. | Dry bow tie pasta |
| 1/2 cup | Golden raisins |
| 1/4 cup | White wine |
| 1/2 cup | Walnuts, whole, or pine nuts |
| 1/2 cup | Basil pesto* |
| | Salt and pepper to taste |
| | Fresh grated Parmesan cheese and fresh basil for garnish. |
*Any store-bought pesto sauce will do, but if you like fresh, just combine 1/2 cup fresh basil, 1/4 cup olive oil, 1/4 cup Parmesan cheese, 1 garlic clove and 1/4 cup pine nuts (or walnuts) in a food processor and purée to achieve desired consistency.
DIRECTIONS:
- Plump raisins in white wine over medium heat until soft.
- Toast walnuts until crisp; allow to cool, then chop roughly.
- Cook pasta until al dente.
- Sauté diced sausages until lightly browned in a separate skillet.
- Drain off water from pasta, and mix in sausage, raisins, walnuts and pesto.
- Adjust flavor with salt and pepper.
- Garnish pasta with fresh grated Parmesan cheese and basil. Serve immediately along with French bread and tossed green salads.
