4 roasted red peppers cored, seeded and cut into julienne strips
2 cups chopped fresh basil leaves
¼ cup pine nuts
2 cloves garlic, coarsely chopped
1 jar marinated artichoke hearts, drained and coarsely chopped
½ cup freshly grated parmesan cheese
½ cup olive oil
¼ cup dry white wine
¾ cup Newman's Own® Five Cheese Pasta Sauce
1 cup freshly grated parmesan cheese
1 pound rigatoni pasta
1 Tbsp olive oil
3 fresh or smoked chicken sausages, sliced ¼ inch thick
To make the pesto: Combine the basil, pine nuts, garlic, and cheese in a blender or food processor and blend until coarsely chopped. With the machine running, add the oil slowly, blending with combined. Season with salt and pepper. Set aside.
Bring a large pot of salted water to a boil, add the rigatoni, and cook according to the package directions until firm but tender.
Meanwhile, heat the oil in a large skillet until hot. Add the fresh sausage and cook, turning the pieces, until browned on all sides. If using smoked sausage, toss the pieces in the oil just to coat. Add the pepper strips, artichoke hearts, salt and pepper, and cook, stirring, until heated through. Add the wine and cook for 30 to 40 seconds. Add the sauce and cook, stirring until heated through, 1 or 2 minutes.