Green Chili Sausage and Sun-Dried Tomato Pesto over Pasta

Yesterday, I left you with a teaser.   I showed you how to make the sun-dried tomato pesto,  Spicy Sun-Dried Tomato Pesto but only showed you the sauce.  Today, I will give you the whole meal deal.  We love sausages of all kinds and eat them fairly regularly, in a variety of different ways.  Sometimes sausages just hit the spot.  I often serve sausages and pasta together.  They are a perfect combination.   And that is exactly how I served it last night, with the sun-dried tomato pesto, some garlic cheese bread and a fruity Pinot Noir from Carhartt Winery, in Los Olivos, California, sent to me by my best friend, Andrea, as a delicious birthday present.  (My birthday was last week).  Pasta is probably one of the most versatile dishes around.  I love pasta and can eat it all the time.  You can serve it with any type of sauce and any type of toppings, with or without meat, hot or cold, and you can even serve it as a dessert.  You just can’t go wrong with pasta.


So I already gave you the recipe for the spicy sun-dried tomato pesto.  I made that ahead of time, then cooked everything else and combined it all together for a delicious, yet simple meal.  There is no right or wrong way to prepare this meal.  You can use any vegetables you like to enhance the meal as well.  You can also use any type of sausage or chicken as well.  We love mushrooms, and use them in a lot of our meals.  We also love tomatoes of kinds, as well as onions.  Mushrooms, yellow tomatoes and red onions were what I added to the sauce to give us a few extra vegetables and a bit more color and texture to the meal.  Saute the mushrooms and onion slices in olive oil, adding salt & pepper to taste, and cook until the onions are translucent and soft and the mushrooms are done, about 5 minutes or so.  Cook the sausages.  You can grill them or pan fry them.   We do both.


When the vegetables are done, add the sun-dried tomato pesto sauce and the yellow tomatoes.  Mix everything together and cook just long enough to heat the sauce.  Add the sausage and top with chopped cilantro.  Easy-peasy!  Dinner is served.


My best friend, whom I have know since I was in 7th grade sent me these two great wines for my birthday.  One was a delicious Pinot Gris and the other was a mouth-watering Pinot Noir.  These wines are from Carhartt Winery, in Los Olivos, California.



**** You can find out more about Carhartt winery and many other California wineries by clicking onto the website.

A vote sante!

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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