Real Recipes From Real Home Cooks ®

sausage and artichoke bolognese

Recipe by
Terry Haddad
Windermere, FL

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

yield 4 serving(s)
prep time 35 Min
method Stove Top

Ingredients For sausage and artichoke bolognese

  • 12 oz
    jar roasted red peppers, coarsely chopped
  • 2 lg
    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

How To Make sausage and artichoke bolognese

  • 1
    Bring water to boil for pasta.
  • 2
    Chop roasted red peppers, tomatoes, and garlic.
  • 3
    Chop olives,set aside. Chop parsley,set aside
  • 4
    Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
  • 5
    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.
  • 6
    Cook and drain pasta following package instructions
  • 7
    Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated
  • 8
    Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly
  • 9
    Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve

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