Ingredients Jump to Instructions ↓

  1. 3/4 cup drained oil -packed sun-dried tomatoes, sliced,

  2. 2 tablespoons of oil reserved

  3. 1 lb hot Italian sausage , casings removed

  4. 2 (8-ounce) packages frozen artichoke hearts

  5. 1 cup asparagus , trimmed and cut into 1-inch pieces

  6. 2 large garlic cloves, chopped

  7. 1 3/4 cups chicken broth

  8. 1/2 cup dry white wine

  9. 12 oz dry rigatoni or other tubular pasta

  10. 1/2 cup shredded Parmesan cheese , plus more for serving

  11. 1/3 cup chopped fresh basil

  12. 1/4 cup chopped fresh flat-leaf parsley

  13. 8 oz fresh mozzarella , cubed Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, 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 until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta. Add the pasta, sausage, ½ cup of the Parmesan cheese, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.


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