Pasta with Sausage, Artichokes and Sun-Dried Tomatoes

Pasta with Sausage, Artichokes and Sun-Dried Tomatoes
Pasta with Sausage, Artichokes and Sun-Dried Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved

  • 1/2

    pound Italian sausage

  • 8

    oz. artichoke hearts, quartered

  • 2

    large cloves garlic, minced

  • 1 1/4

    cup chicken broth

  • 8

    oz. short cut pasta

  • 1/4

    cup Parmesan cheese, plus more for garnish

  • 2

    tablespoons fresh basil leaves, chopped

  • 2

    tablespoons fresh Italian parsley, chopped

  • 8

    oz. mozzarella, cubed

  • salt and freshly ground pepper

Directions

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 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 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: