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1
Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
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2
Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
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3
Wash tomatoes and slice up into workable size. Place in food processor.
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4
Peel garlic cloves and place in processor with tomatoes.
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5
Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
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6
Wash basil and cilantro. Place herbs in food processor as well.
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7
Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
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8
Wash and cut up pepper. Cut into slices and then cut the slices in half.
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9
Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
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10
Mix sauce with warm pasta, stir in pesto and serve ENJOY!
