Pasta with Italian Sausage and Artichokes

    (37)
    35 minutes

    Italian sausage, roasted red capsicums and marinated artichoke hearts make a quick and easy pasta sauce without tomato.


    34 people made this

    Ingredients
    Serves: 4 

    • 1 bunch broccoli rabe (rapini), ends trimmed, cut into 5cm pieces
    • 330g bow tie (farfalle) pasta
    • 450g hot Italian sausages, skins removed
    • 5 cloves garlic, crushed
    • 1 eshalot, chopped
    • 1 (185g) jar marinated artichoke hearts, drained and quartered
    • 2 roasted red capsicums, sliced
    • 1 cup freshly grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
    2. Meanwhile, brown the sausage meat in a large frypan over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and eshalot. Cook until the eshalots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted capsicums, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese and enough pasta water to moisten.
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    Reviews and Ratings
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    (37)

    Reviews in English (28)

    by
    26

    In my small towns, they never heard of broccoli rabe. So I used broccoli. The flavors of this dish are wonderful - the richness of the artichoke with the slight sweetness of the roasted red peppers and the saltiness of the sausage... very nice. The broccoli gives it a nice contrasting color, too, making it very pretty. It helps, too, that I could serve it in one of my favorite pottery dishes. The only difference I made besides the broccoli rabe was I used fresh Romano cheese as that is what I have open. My husband and son gave it a four but I give it the full five! I will definitely make this again - especially when I have guests over. It's pretty, simple and delicious!  -  29 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    22

    We used regular broccoli instead of the rabe and regular white onions sauteed instead of the shallots (just had to use what I had). It was great! It was a nice change from the regular old thing. Many recipes are boring, and I find I have to play with recipes to make them more interesting. Not with this recipe though, the spicy sausage and other ingredients are all you need for full flavor.  -  10 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    18

    We all really enjoyed this recipe. I used regular broccoli, one fresh red pepper that I sauteed (in butter) before adding pre-cooked link style hot Italian sausage. I also used tri-colored spiral pasta since that was all I had. It was nice having a pasta that wasn't heavy on seasonings or sauce, but still had a great flavor.  -  19 Jun 2009  (Review from Allrecipes USA and Canada)

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