Need some quick and delicious dinner inspiration? Our Dinner Specialist Rachel Oberg is in the Great Barrington store every Saturday afternoon, and this week, she’s got a classic. It barely needs a recipe!

serves 4

3 Tomato Basil Chicken Sausages

Kosher salt

1 box Pasta di Aldo Pappardelle

1 tablespoon Olive Oil

1/2 to 3/4 cup Guido’s Own Pesto

Parmigiano Reggiano, for serving

1. Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the sausages, reduce the heat to medium, and cook until firm and cooked through, about 5 minutes. Remove the sausages from the water and cut them into bite-sized rounds.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until tender, 4 to 6 minutes. Scoop out 1/4 cup of the pasta water and drain the pasta through a colander. Transfer the pasta to a large serving bowl.

3. Heat the olive oil in a skillet over medium heat. Add the sausage and cook until golden brown, 4 to 6 minutes. Add the sausage to the pasta. Stir in 1/2 cup of pesto, thinning it with a bit of pasta water if necessary. Taste, and add more pesto if needed. Serve with cheese.