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


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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

How to Make Sausage and Artichoke Bolognese


  • 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

Printable Recipe Card

About Sausage and Artichoke Bolognese

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

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