Rigatoni with Sausage and Artichoke

By carabara14

By The Canadian Living Test Kitchen

Ingredients

• 12 oz rigatoni pasta
• 2 tbsp extra-virgin olive oil
• 4 Italian sausages, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp hot pepper flakes
• 1 bottled strained tomatoes
• 1/4 cup dry red wine
• 1/4 tsp dried Italian herb seasoning
• Pinch granulated sugar
• 2 jars (6 oz/170 mL each) marinated artichoke hearts, drained and rinsed
• 1/4 cup chopped fresh parsley

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, in skillet, heat oil over medium heat; cook sausages, onion, garlic, salt, pepper and hot pepper flakes until sausage is browned, about 5 minutes. Drain off any fat.

Add tomatoes, wine, herb seasoning and sugar; bring to boil, scraping up any browned bits. Reduce heat and simmer for 15 minutes.

Add artichokes; simmer for 10 minutes. Stir in parsley. Add to pasta and toss to coat.

More rigatoni recipes:

Sausage Rigatoni Bake

Baked Rigatoni and Meatballs

Rigatoni with Sausage Fennel Sauce

Sausage and Swiss Chard Rigatoni

Rigatoni with Roasted Tomatoes and Beans

Source : Canadian Living Magazine: January 2010