Pasta with Italian Sausage and Artichokes

Pasta with Italian Sausage and Artichokes

Be the 1st to save!

34 people made this

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


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

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate