Wednesdays Unplugged – Sausage Rotini with tomatoes and fresh pesto



"For every minute you are angry you lose sixty seconds of happiness." ~ Ralph Waldo Emerson


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


We had our patio re-done this week. Watching the workers made me appreciate every penny we were paying them… it was well worth it! Last week was our granddaughter's real birthday but this was the week she got to pick the menu. She almost always chooses corned beef hot dish and sausage rotini. Since I haven't posted the sausage rotini recipe for six years I thought it might be time to share again since it is such a favorite.


I have been making this recipe for years, sometimes with homemade pesto… but more often with pesto from the grocery store refrigerator case for a quick and easy meal.


  • Rotini12+ cups uncooked rotini pasta (1/2 package)
  • 1 pound Italian sausage (spicy or mild to taste, I use hot)
  • 1 container (7 ounces) refrigerated pesto
  • 1/4 cup water
  • Baby or grape tomatoes, halved (1/2 to 1 pint)
  • 1/4 cup shredded Parmesan cheese (plus more for garnish)

Cook and drain pasta as directed on package; set aside.

Cook sausage in a large wok-style skillet until thoroughly browned, drain. Stir in pesto sauce, water and pasta. Add tomatoes. Cover and cook a few minutes. Toss in Parmesan cheese, then garnhish with additional cheese and serve.


recipe from

  • 3 large garlic cloves
  • 1/2 cup pine nuts
  • 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups loosely packed fresh basil
  • 2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

NOTE: This makes enough pesto for a double recipe of the pasta, I usually don't add the water when using fresh pesto.

Sharlene Hensrud, RE/MAX


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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