Sausage and Artichoke Bolognese

Terry Haddad


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

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35 Min
Stove Top


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
1/4 c
shredded parmesan cheese


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 Sausage and Artichoke Bolognese

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