Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the sliced sausage and cook until browned and slightly crispy.
Step 5: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 6: Add the cherry tomatoes and cook until they soften slightly.
Step 7: Lower the heat and stir in the basil pesto and heavy cream until combined.
Step 8: Add the Parmesan cheese, salt, black pepper, and red pepper flakes.
Step 9: Toss the cooked pasta into the skillet until evenly coated in the creamy pesto sauce.
Step 10: Add reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with fresh basil leaves and serve warm.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the creamy texture.
Avoid overheating to keep the pesto sauce fresh and vibrant.
Freezing is not recommended because cream-based pesto sauces may separate after thawing.
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