The Maker’s Mark bourbon flavor perks up just about everything. Use it as a steak sauce for steaks or burgers, as a barbeque sauce before or after grilling, or a dipping sauce for fried appetizers.

Originally I was going to buy Italian sausage for this recipe, but my store didn’t have any. So I decided to try the chicken pesto to see how my dish would turn out. My family loved it. The next time I make this, I’m going to see if I can find some sweet basil Italian sausage because the combination of pesto and the sun-dried tomatoes was a bit strong for me.

Ingredients

1.5 lbs Fettucine
2 jars Alfredo sauce
1/2 cup Sun-dried tomato spread
2 pkgs. Chicken pesto sausage, sliced
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano

Directions

1. Heat 1 tablespoon of olive oil in a large, deep pan.
2. Add sausage and garlic. Cook until heated through.
3. In a medium bowl, mix Alfredo sauce, tomato spread and spices until blended thoroughly.
4. Add sauce to sausage. Heat until it begins to boil. Then set the burner on low, cover and simmer for 20 minutes.
5. Cook the pasta, and then toss into sauce. Serve immediately.

Serves approximately 12 people

Chef Greggory Hill of Washington DC shows 4 creative ways to serve one of his restaurant’s popular dishes, bacon wrapped shrimp.