Pasta Calabrese with Artichokes Recipe

Name: Pasta Calabrese with Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Whole Wheat Rigatoni Or Other Tubular Pasta; 2 Tablespoons Extra Virgin Olive Oil; 1 head Fennel, Fronds And Stalks Removed, Thinly Sliced; 4 ounces, weight Dry Hard Sausage Or Italian Sausage, Sliced; 3 cloves Garlic, Peeled And Minced; 6 ounces, weight Artichoke Hearts, Drained And Chopped; Coarse Salt And Ground Black Pepper, To Taste; Crushed Red Pepper Flakes, To Taste; Dried Oregano Leaves, To Taste; 1/2 cups Dry White Wine; 3/4 cups Half-And-Half, Cream Or Milk; 1/2 cups Shaved Or Grated Parmesan; 1/4 cups Baby Arugula

Servings: persons

12 ounces, weight Whole Wheat Rigatoni Or Other Tubular Pasta
2 Tablespoons Extra Virgin Olive Oil
1 head Fennel, Fronds And Stalks Removed, Thinly Sliced
4 ounces, weight Dry Hard Sausage Or Italian Sausage, Sliced
3 cloves Garlic, Peeled And Minced
6 ounces, weight Artichoke Hearts, Drained And Chopped
Coarse Salt And Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
Dried Oregano Leaves, To Taste
1/2 cups Dry White Wine
3/4 cups Half-And-Half, Cream Or Milk
1/2 cups Shaved Or Grated Parmesan
1/4 cups Baby Arugula

1
Cook rigatoni according to package directions.
2
Reserve pasta water and set pasta aside.
3
Heat olive oil in a large skillet to medium-high heat.
4
Add sliced fennel and cook 12 minutes, until starting to soften.
5
Add sausage and saute 12 minutes until it starts to brown, then add garlic and saute 3060 seconds, until fragrant.
6
Add artichokes and season with a dash of salt, pepper, crushed red pepper flakes and oregano; stir to combine.
7
Add 3/4 cup pasta water and dry white wine.
8
Cook 12 minutes, until sauce starts to thicken.
9
Stir in half-and-half and add cooked pasta to the pot.
10
Season with another dash of salt and pepper and toss sauce with pasta.
11
Fold in Parmesan cheese and arugula and distribute pasta into bowls.
12
Serve.

593

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 ounces, weight Whole Wheat Rigatoni Or Other Tubular Pasta, 2 Tablespoons Extra Virgin Olive Oil, 1 head Fennel, Fronds And Stalks Removed, Thinly Sliced, 4 ounces, weight Dry Hard Sausage Or Italian Sausage, Sliced, and more.

Yes, Pasta Calabrese with Artichokes 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!

Pasta Calabrese with Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions