Ingredients
- 1 lb Anna Cavatappi
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Italian Sausage Links
- 2 cups Heavy Cream
- 2 tbsp Cento Organic Pesto Sauce
- 1 cup Parmesan Cheese
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions, then drain and set aside. In a large skillet over medium heat, heat olive oil. Cook sausage until browned and fully cooked, breaking it apart as it cooks, then drain any excess fat. Add heavy cream and bring to a gentle simmer, stirring until slightly thickened. Stir in Parmesan cheese until melted and smooth, then add pesto and mix until fully combined. Add the cooked pasta and toss until evenly coated. Season with salt and pepper and top with additional Parmesan. Serves 6.
