1. Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned. 2. Place on paper plate with paper towel to soak up extra grease. Place aside until needed. 3. Wash tomatoes and slice up into workable size. Place in food processor. 4. Peel garlic cloves and place in processor with tomatoes. 5. Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor. 6. Wash basil and cilantro. Place herbs in food processor as well. 7. Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.). 8. Wash and cut up pepper. Cut into slices and then cut the slices in half. 9. Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.). 10. Mix sauce with warm pasta, stir in pesto and serve ENJOY! ---------------------------------------------------------------------------
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