Penne With Sausage, Artichokes, And Asparagus

Name: Penne With Sausage, Artichokes, And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Penne or Rigatoni pasta; 1 pound Italian sausage (hot or mild); 2 x 9 ounces frozen artichoke hearts (or jarred); 1 bunch asparagus, trimmed and cut into 1-inch pieces; 3/4 cup drained oil-packed sun-dried tomatoes, sliced and 2 tbsp. oil reserved; 1 3/4 cups chicken broth; 1/2 cup white wine; 2 pieces garlic clove, minced; 1/2 cup shredded Parmesan, plus more for serving; 8 ounces fresh mozzarella, cubed (optional); 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; salt and freshly ground black pepper

Servings: persons

12 ounces Penne or Rigatoni pasta
1 pound Italian sausage (hot or mild)
2 x 9 ounces frozen artichoke hearts (or jarred)
1 bunch asparagus, trimmed and cut into 1-inch pieces
3/4 cup drained oil-packed sun-dried tomatoes, sliced and 2 tbsp. oil reserved
1 3/4 cups chicken broth
1/2 cup white wine
2 pieces garlic clove, minced
1/2 cup shredded Parmesan, plus more for serving
8 ounces fresh mozzarella, cubed (optional)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
salt and freshly ground black pepper

1
Heat reserved oil in a large 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 10 minutes. Use a slotted spoon to transfer the sausage to a bowl.
2
Add artichokes, asparagus, and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add broth, wine and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 10 minutes.
3
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.
4
Add pasta and sausage to artichoke mixture. Toss just until sauce is almost absorbed by pasta. Remove from heat. Stir in parmesan cheese, basil, parsley and mozzarella, if using. Season to taste with salt & pepper. Serve, passing the additional parmesan cheese alongside.

798

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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 Penne or Rigatoni pasta, 1 pound Italian sausage (hot or mild), 2 x 9 ounces frozen artichoke hearts (or jarred), 1 bunch asparagus, trimmed and cut into 1-inch pieces, and more.

Yes, Penne With Sausage, Artichokes, And Asparagus 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!