Sausage and Artichoke Bolognese

Terry Haddad

By
@TerryHad

I would have pasta at least twice a week. I love it because it’s so versatile,Of course I love a good marinara and a great bolognese pasta, but one of my absolute favorite got yourself a no-fuss, no-muss Loaded with spicy hot Italian sausage,tomatoes and artichokes


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
35 Min
Method:
Stove Top

Ingredients

12 oz
jar roasted red peppers, coarsely chopped
2 large
fresh tomatoes, coarsely chopped
6 clove
garlic, finely chopped
3/4 c
pitted kalamata olives, coarsely chopped
2 Tbsp
italian parsley, coarsely chopped
12 oz
links frozen pork (or chicken) italian sausage, thawed
2 Tbsp
olive oil
16 oz
ziti pasta
12 oz
jar marinated artichoke hearts, drained
3/4 c
sun-dried tomato pesto
3/4 c
heavy cream
1/2 tsp
pepper
1/4 c
shredded parmesan cheese

Step-By-Step

1Bring water to boil for pasta.

2Chop roasted red peppers, tomatoes, and garlic.

3Chop olives,set aside. Chop parsley,set aside

4Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away

5Preheat 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.

6Cook and drain pasta following package instructions

7Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated

8Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly

9Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #pasta