Chicken Sausage & Artichoke Pasta
A tangy twist on pasta night, this simple Chicken Sausage & Artichoke Pasta recipe is a feast for both your eyes and your taste buds.
Servings 6 people
Ingredients
- 12 oz box bowtie pasta (farfalle)
- 1 tablespoon olive oil
- ½ medium yellow onion chopped
- 2 teaspoon minced garlic about 4 cloves
- 12 oz fully cooked chicken sausage sliced into coins
- 2 14.5 oz cans diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon parsley
- ¼ teaspoon crushed red pepper
- 12 oz jar marinated artichoke hearts drained (reserve marinade)
- 1 tablespoon marinade from the jar of artichoke hearts or to taste
- ½ cup shredded Parmesan cheese
Instructions
- Set water on to boil, salt generously, and cook pasta al dente per package directions. Drain pasta and return to its pot.
- While the pasta cooking process is going on, drain the artichoke hearts (but reserve the liquid), chop the onion & garlic, and slice up the sausage.
- Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for two minutes. Stir in the garlic and sausage and brown for three more minutes, stirring occasionally.
- Stir in the tomatoes, oregano, parsley, and crushed red pepper, then reduce heat under the pan to medium-low and simmer for ten minutes, continuing to stir occasionally.
- Stir in the artichoke hearts, 1 tablespoon of reserved marinade from the jar, and the Parmesan cheese. Simmer & stir occasionally for another 5-7 minutes, breaking the artichoke hearts into smaller pieces as you stir. Add more marinade to taste, if desired (I didn’t, but everyone has different tastes!).
- Add the cooked pasta to the skillet and toss to coat.
- Serve hot, topping with additional Parmesan and fresh chopped parsley if desired.
Notes
I recommend using chicken apple sausage (or another slightly sweet variety) to provide a nice contrast to the tangy artichokes and Parmesan cheese here.