Main Dishesbluejeanchef
Rigatoni with Italian Sausage and Artichokes - Stovetop Version
This rigatoni with Italian Sausage is one of my favorite pasta recipes! All in all, it's a perfect combination of flavors in a sauce that coats my favorite pasta shape - rigatoni.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about ⏱️ 5 minutes. Remove the sausage with a slotted spoon and set aside.
2
Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for ⏱️ 10 minutes or until the peppers are tender.
garlic (minced)2 cloves
3
Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.
canned crushed tomatoes28 ouncejar sun-dried tomatoes (drained)8.5 ouncefresh tomatoes (chopped)2
4
Add the sun-dried tomatoes, fresh tomatoes and artichokes and continue to cook for ⏱️ 20 minutes, or until everything has reduced somewhat. Season to taste with salt and freshly ground black pepper.
canned crushed tomatoes28 ouncejar sun-dried tomatoes (drained)8.5 ouncefresh tomatoes (chopped)2salt and freshly ground black pepper
5
While the sauce is simmering, bring a large stockpot of salted water to a boil.
6
Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.
Parmesan cheese (grated (optional))
Nutrition Facts
calories
747 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
12 g
sugar Content
26 g
sodium Content
1022 mg
protein Content
31 g
cholesterol Content
57 mg
carbohydrate Content
98 g
saturated Fat Content
9 g
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