Rigatoni & Sausage

Rigatoni & Sausage

Published on September 17, 2014 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

A great pasta recipe featuring rigatoni, Italian sausage, sun-dried tomatoes, artichokes and asparagus. A burst of flavor in every bite.

Ingredients

  • ¾ cup oil-packed sun-dried tomatoes, drained and sliced
  • 2 tablespoons oil reserved from sun-dried tomatoes
  • 2 (14-ounce) cans Cervasi® Quartered Artichoke Hearts, drained
  • 1 (8-ounce) bunch asparagus, trimmed and cut into 1 inch pieces
  • 2 large cloves garlic, chopped
  • 1 ¾ cup chicken broth
  • ½ cup dry white wine
  • 1 pound (16-ounce) Cervasi Rigatoni or Cervasi Roman Rigatoni
  • ½ cup shredded parmesan cheese, plus more for serving
  • ⅓ cup fresh basil, chopped
  • ¼ cup fresh flat-leaf parsley, chopped
  • 1 ½ cups fresh mozzarella, cubed (about 8 ounces, optional)
  • Salt and freshly ground black pepper

Instructions

  1. Heat reserved oil in a large heavy frying pan over medium-high heat.
  2. Add sausage and cook until browned, breaking meat into bit-sized pieces with a fork, about 8 min.
  3. Using a slotted spoon, transfer sausage to a bowl. Add artichokes, asparagus and garlic to skillet, and sauté over medium heat until garlic is tender, about 2 min.
  4. Add broth, wine and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirring occasionally, about 8 min.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 min. Drain pasta.
  6. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2-3 min.
  7. Remove from heat. Stir in Parmesan cheese, basil, parsley and mozzarella, if using. Season to taste with salt and pepper. Serve passing additional Parmesan cheese alongside.