This pasta is one of our favorites!! My kids even like the artichoke hearts and sun dried tomatoes in it! I sometimes use turkey Italian sausage instead of pork and it works out great for a lower fat version! Try this one soon!!
Sausage Artichokes and Sun Dried Tomato Pasta
¾ cup sun dried tomato slices
1 lb. bulk Italian sausage
1 (15-ounce) can water packed quartered artichoke hearts
2 large cloves garlic, chopped
1 (15-ounce) can chicken broth
1lb. rotini pasta
½ cup shredded Parmesan, plus additional for garnish
1 teaspoon dried basil
2 teaspoon dried parsley
8 ounces mozzarella, cubed
Salt and freshly ground pepper
Heat a large skillet over high heat, add sausage and cook until brown, breaking up the meat into bite size pieces. Add the artichokes and garlic to the skillet, and sauté 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 according to package directions. Drain the pasta and add to the skillet along with ½ cup Parmesan cheese, basil, and parsley. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Enjoy!
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Sausage Artichokes and Sun Dried Tomato Pasta
¾ cup sun dried tomato slices
1 lb. bulk Italian sausage
1 (15-ounce) can water packed quartered artichoke hearts
2 large cloves garlic, chopped
1 (15-ounce) can chicken broth
1lb. rotini pasta
½ cup shredded Parmesan, plus additional for garnish
1 teaspoon dried basil
2 teaspoon dried parsley
8 ounces mozzarella, cubed
Salt and freshly ground pepper
Heat a large skillet over high heat, add sausage and cook until brown, breaking up the meat into bite size pieces. Add the artichokes and garlic to the skillet, and sauté 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 according to package directions. Drain the pasta and add to the skillet along with ½ cup Parmesan cheese, basil, and parsley. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Enjoy!
Have you tried this recipe? If you have, head on over to Tasty Kitchen to rate and review it!
