sausage and artichoke bolognese
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
prep time
35 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 12 ounces jar roasted red peppers, coarsely chopped
- 2 large fresh tomatoes, coarsely chopped
- 6 cloves garlic, finely chopped
- 3/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons italian parsley, coarsely chopped
- 12 ounces links frozen pork (or chicken) italian sausage, thawed
- 2 tablespoons olive oil
- 16 ounces ziti pasta
- 12 ounces jar marinated artichoke hearts, drained
- 3/4 cup sun-dried tomato pesto
- 3/4 cup heavy cream
- 1/2 teaspoon pepper
- 1/4 cup shredded parmesan cheese
How To Make sausage and artichoke bolognese
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Step 1Bring water to boil for pasta.
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Step 2Chop roasted red peppers, tomatoes, and garlic.
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Step 3Chop olives,set aside. Chop parsley,set aside
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Step 4Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
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Step 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.
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Step 6Cook and drain pasta following package instructions
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Step 7Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated
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Step 8Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly
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Step 9Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve
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