This post is sponsored by DaVinci Pasta, the opinions and text are all my own.
It’s summa summa summa time! Oh summer, please don’t leave. We just got started creating magical moments together like kayaking, running in the sun on the hilly trails, and climbing giant rocks to our heart’s content. Let’s pretend like summer is going to be here for a few more months and revel in the warm days ahead. My dad’s side of the family hails from Calabria, Italy and we know Italian food. I love making easy pasta recipes in the summer that take 5-minutes to prep and are a breeze to store in the fridge. Plus, this yummy, kid-friendly dish transitions from warm summer nights to cooler back-to-school evenings! Who love’s pizza? I know I do! I’ve created a recipe for you guys that’s so easy to make and it takes no time at all! I used DaVinci Signature Italian Penne Rigate pasta and yes friends, it’s made in Italy so you know only the finest ingredients are used. I adore pizza and I love pasta and I wanted to create a recipe for you guys that combines both of these amazing dishes. Margherita Pizza Pasta is a breeze to make and entails all of the yumminess of Margherita pizza, but without the hassle of making homemade pizza crust. (Which is fun, but not easy!)
Check out the full recipe video below:
I’m a firm believer that every meal we put into our bodies should benefit us. This recipe has an equal ratio of carbohydrates, protein, and veggies so it’s an all around one-pot nutritionally dense meal that is wonderful for those busy nights or days when cooking a ton of food is not an option. I like to create meals that fit the bill on all nutrition fronts. When we are busy, it’s easy to reach for fast food or unhealthy options, but why do that when you can eat this delicious pasta dish and have left overs for an easy pick-me-up meal the next day!
I have recently taken up kayaking and have fallen in love with the sport. We live near a beautiful lake and it’s wonderful to be able to jump in the car with our kayaks and be out on the water for as long as we want and row to our heart’s content. I love the sun on my skin, the smell of fresh eucalyptus wafting through the air, and the ducks that are convinced I have an endless supply of snacks on my kayak. I’m usually out on the water anywhere from 2-6 hours, so having an easy meal that I can make when I get home is essential.
For this pasta recipe, I made my own sauce using grass-fed butter, organic extra virgin olive oil, and balsamic vinegar. You can also add in tomato sauce, but I find using the tricolor tomatoes and the butter makes it less acidic while still bursting with flavor.
- 1-pound DaVinci Penne Rigate Pasta
- 1/2 cup Grass-fed Butter
- 1/4 cup Organic Olive Oil
- 1/4 cup Balsamic Vinegar
- 2 cups Chicken Sausage
- 1 cup Mozzarella Balls
- 1 cup Organic Fresh Basil
- 1 cup Organic Tri-color Cherry Tomatoes
- 2 tablespoons Herbs De Provence
- 1 cup Organic Kalamata Olives
Add Himalayan sea-salt to water Add pasta, boil until al-denteOnce pasta is done, set aside Cook chicken sausage, set asideCombine chicken sausage and pasta togetherNext, add melted grass-fed butter, olive oil, balsamic vinegar, and herbs de Provence to pasta; combine Add mozzarella balls, tricolor tomatoes, and basil
Prep time: Cook time: Total time: Yield: 6
What’s your favorite way to eat Penne Pasta?
You can purchase DaVinci Penne Rigate at your local supermarket. Find a store near you here: https://worldfiner.com/davinci/products/penne-rigate . Don’t forget to tag me and DaVinci Pasta in your posts on Instagram if you do make this recipe. I want to see! Comment below and tell me what you think about this recipe and your favorite ways to eat pasta! Also be sure and check out my video for this recipe and let me know what you guys think!