Baby Artichokes And Sausage Rigatoni Recipe

Name: Baby Artichokes And Sausage Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds artichokes (1 1/2 in. wide); 1 head fennel (3 1/2 in. wide); 1 pound mild or hot Italian sausages, casings removed; 1 1/2 cups chopped onion; 2 teaspoons fennel seed; 1 teaspoon minced garlic; 1 cup thinly sliced red bell pepper; 1/2 cup dry white wine; 1 cup fat-skimmed chicken or vegetable broth; 1/2 cup whipping cream; 1 pound dried rigatoni pasta; 1/2 cup grated parmesan cheese; Salt

Servings: persons

1 1/2 pounds artichokes (1 1/2 in. wide)
1 head fennel (3 1/2 in. wide)
1 pound mild or hot Italian sausages, casings removed
1 1/2 cups chopped onion
2 teaspoons fennel seed
1 teaspoon minced garlic
1 cup thinly sliced red bell pepper
1/2 cup dry white wine
1 cup fat-skimmed chicken or vegetable broth
1/2 cup whipping cream
1 pound dried rigatoni pasta
1/2 cup grated parmesan cheese
Salt

1
Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes.
2
Trim and discard stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise.
3
In a 5- to 6-quart pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, until brown, about 10 minutes.
4
Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan. Stir often until onion is limp, about 10 minutes.
5
Pour wine, broth, and cream into pan. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes.
6
Meanwhile, cook pasta in 4 quarts boiling water until tender to bite, 10 to 12 minutes.
7
Drain pasta, put in a serving bowl, and top with artichoke sauce.
8
Offer cheese and salt to add to taste.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds artichokes (1 1/2 in. wide), 1 head fennel (3 1/2 in. wide), 1 pound mild or hot Italian sausages, casings removed, 1 1/2 cups chopped onion, and more.

Yes, Baby Artichokes And Sausage Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Artichokes And Sausage Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions