IN THE KIT
2Italian sausage links
8 ozchicken stock/wine/Dijon mustard/lemon juice
2 ozgarlic/shallot blend
4 ozsun-dried tomatoes
8 ozheavy cream
4 ozfresh basil
4 ozparmesan cheese
Kitchen Items Needed
Large pot for water
Cutting board and knife
Preheat oven to 350°F;
Bring large pot of water ¾ full to boil with a pinch of salt;
Remove basil from stem & roughly chop;
Slice baguette into thin pieces, spread pesto on one side;
Chop sun-dried tomatoes into small pieces;
Remove sausage meat from casing & crumble in a bowl.
In a boil pot of salted water cook fettuccine until al dente, about 8-10 minutes. Drain, set aside.
Add crumble meat to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until it's nicely browned on the outside.
Remove the sausage from the pan, set aside on a plate. If there's a lot of fat, discard most of it leaving a little behind for the sauce.
In the same skillet, add garlic/shallot & flour, cooking over medium heat for 30 seconds. Add half the stock blend. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan), let it bubble for a minute or two.
Add the sun-dried tomatoes & all the cream to the pan. Let it cook for 2-3 minutes. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up. If sauce is too thick/not enough, add remaining stock little by little, until achieving desired consistency.
Place pesto bread on sheet pans, crisp in oven for 5 minutes, watching carefully so it doesn’t burn.
Stir in half of the basil, all of the spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste, season with extra salt & pepper if needed. Add cooked pasta, toss well.
Divide pasta, top with fresh basil, parmesan & pesto toast on the side.