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Sausage and Artichoke Bolognese
Recipes
Sausage and Artichoke Bolognese
8 servings
30 minutes total

Ingredients

  • 1 (12-oz) jar roasted red peppers, coarsely chopped
  • 2 large tomatoes, coarsely chopped
  • 6 cloves garlic, finely chopped
  • ¾ cup pitted kalamata olives, coarsely chopped
  • 2 tablespoons Italian parsley, coarsely chopped
  • 3 (4-oz) links frozen pork (or chicken) Italian sausage, thawed
  • 2 tablespoons olive oil
  • 16 oz ziti pasta
  • 1 (12-oz) jar marinated artichoke hearts, drained
  • ¾ cup sun-dried tomato pesto
  • ¾ cup heavy cream
  • ½ teaspoon pepper
  • ¼ cup shredded Parmesan cheese blend

Prep

    • Bring water to boil for pasta.
    • Chop peppers, tomatoes (2 cups), and garlic.
    • Chop olives; set aside. Chop parsley; set aside.
    • Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
    2. Cook and drain pasta following package instructions.
    3. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated.
    4. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.
    5. Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 510, Total Fat 25g, Sat Fat 9g, Trans Fat 0g, Chol 40mg, Sodium 810mg, Total Carb 56g, Fiber 1g, Sugars 7g, Protein 16g, Calc 6%, Vitamin A 40%, Vitamin C 60%, Iron 15%