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
yield
4 serving(s)
prep time
35 Min
method
Stove Top
Ingredients For sausage and artichoke bolognese
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12 ozjar roasted red peppers, coarsely chopped
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2 lgfresh tomatoes, coarsely chopped
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6 clovegarlic, finely chopped
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3/4 cpitted kalamata olives, coarsely chopped
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2 Tbspitalian parsley, coarsely chopped
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12 ozlinks frozen pork (or chicken) italian sausage, thawed
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2 Tbspolive oil
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16 ozziti pasta
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12 ozjar marinated artichoke hearts, drained
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3/4 csun-dried tomato pesto
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3/4 cheavy cream
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1/2 tsppepper
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1/4 cshredded parmesan cheese
How To Make sausage and artichoke bolognese
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1Bring water to boil for pasta.
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2Chop roasted red peppers, tomatoes, and garlic.
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3Chop olives,set aside. Chop parsley,set aside
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4Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
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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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6Cook and drain pasta following package instructions
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7Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated
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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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9Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve
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