Sausage and Artichoke Bolognese
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Family Tested & Approved
jar roasted red peppers, coarsely chopped
fresh tomatoes, coarsely chopped
garlic, finely chopped
pitted kalamata olives, coarsely chopped
italian parsley, coarsely chopped
links frozen pork (or chicken) italian sausage, thawed
jar marinated artichoke hearts, drained
sun-dried tomato pesto
shredded parmesan cheese
Bring water to boil for pasta.
Chop roasted red peppers, tomatoes, and garlic.
Chop olives,set aside. Chop parsley,set aside
Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
Preheat large saute pan on medium-high 2 minutes. Place oil in pan, then add sausage, brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
Cook and drain pasta following package instructions
Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated
Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly
Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve