Prep stays simple, but the payoff feels like a real campsite lunch: Dutch Oven Pesto Sausage Farfalle comes together in one pot, tastes big, and doesn’t leave you chasing a wash station when the wind kicks up and everyone wants something hot.
Start by browning sausage in the Dutch oven until the edges go crisp and the drippings smell toasty. Farfalle simmers right in the same pot, soaking up all that savory flavor as it turns tender. Sun-dried tomatoes add a sweet-tart punch that cuts through the richness, and spinach wilts in fast so you’re not hauling a separate side dish.
Stir in basil pesto off the heat so it stays bright and herbal instead of dulling over the fire. This one’s forgiving on timing, easy to scale for extra campers, and best served straight from the pot while the coals mellow and you’re plotting the next stretch of road.
Dutch Oven Pesto Sausage Farfalle
Equipment
- Dutch oven
- Wooden spoon
- Knife
Ingredients
- 8 ounces farfalle pasta
- 8 ounces Italian sausage cooked, sliced
- 1/2 cup sun-dried tomatoes drained if packed in oil, chopped
- 3 cups baby spinach
- 1/3 cup pesto sauce
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In Dutch oven, bring water and salt to a boil over campfire or stove.
- Add pasta and cook 7–8 minutes, stirring occasionally, until mostly tender and water mostly absorbed.
- Stir in sausage, sun-dried tomatoes, and spinach. Cook 2–3 minutes until spinach wilts.
- Remove from heat, stir in pesto and black pepper until creamy.
- Serve directly from Dutch oven.