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Author Notes: This recipe is adapted from Everyday Pasta cookbook by Giada De Laurentiis, with small moderations. —All that's Jas
- 12 ounces Penne or Rigatoni pasta
- 1 pound Italian sausage (hot or mild)
- 2 x 9 ounces frozen artichoke hearts (or jarred)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced and 2 tbsp. oil reserved
- 1 3/4 cups chicken broth
- 1/2 cup white wine
- 2 pieces garlic clove, minced
- 1/2 cup shredded Parmesan, plus more for serving
- 8 ounces fresh mozzarella, cubed (optional)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- salt and freshly ground black pepper
- Heat reserved oil in a large frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 10 minutes. Use a slotted spoon to transfer the sausage to a bowl.
- Add artichokes, asparagus, and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add broth, wine and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.
- Add pasta and sausage to artichoke mixture. Toss just until sauce is almost absorbed by pasta. Remove from heat. Stir in parmesan cheese, basil, parsley and mozzarella, if using. Season to taste with salt & pepper. Serve, passing the additional parmesan cheese alongside.