Squid ink spaghetti with pesto and buffalo mozzarella

By Jason Skrobar
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  • 1 package squid ink spaghetti
  • 1 buffalo mozzarella, sliced
  • 4 Italian sausages, casings removed
  • 1 teaspoon chili flakes


  • 3 cups fresh basil leaves
  • 4 cloves roasted garlic
  • 4 tablespoons roasted pecans
  • 1 lemon, juiced and zested
  • 3 tablespoons olive oil
  • Kosher salt and pepper to taste


  1. To make the pesto, add basil, roasted garlic, toasted pecans, lemon juice, olive oil, salt and pepper to a food processor and blitz until well combined. Set aside.
  2. Add Italian sausage to a pan over medium high heat and cook until crumbly, about ten minutes.
  3. To a large pot of salted water add spaghetti and cook for eight to nine minutes, drain and reserve 1/2 cup cooking water. Return the pasta to the pot, add the pesto, Italian sausage and chilli flakes. Mix to combine. Add a little bit of the cooking liquid to create a sauce.
  4. Divide pasta into bowls, top with a few slices of buffalo mozzarella. Enjoy! 


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