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rigatoni with sausage, artichokes & asparagus

Rigatoni with Sausage, Artichokes & Asparagus

Adapted from Everyday Pasta, by Giada de Laurentiis

Creamy, flavorful and hearty.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 3/4 cup drained oil-packed sun-dried tomatoes, sliced (reserve oil)
  • 2 tablespoons reserved oil from sun-dried tomatoes
  • 1 pound Italian sausage, removed from casing
  • 2 8-ounce packages frozen artichoke hearts, thawed
  • 12 ounces asparagus, trimmed and cut into 1-inch pieces
  • 2 large garlic cloves, chopped
  • 1 3/4 cups chicken broth or stock
  • 1/2 cup dry white wine
  • salt and freshly ground black pepper, for seasoning
  • 12 ounces rigatoni or other tubular pasta
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1/3 cup chopped fresh basil, plus more for optional garnish
  • 1/4 cup chopped fresh flat-leaf parsley
  • 8 ounces fresh mozzarella, cubed

Instructions

  1. Heat reserved oil in a large, heavy frying pan (of at least 4 1/2 quart capacity) over medium heat.

  2. Add sausage and cook until browned, breaking meat into bite-size pieces with a fork, about 8 minutes.  Using a slotted spoon, transfer sausage to a bowl.

  3. Add artichokes, asparagus and garlic to the pan and sauté over medium heat until garlic is tender, about 2 minutes.

  4. Add broth, wine and sun-dried tomatoes.  Simmer over medium-high heat until sauce reduces slightly, about 8 minutes.  Season to taste with salt and pepper.

  5. Meanwhile, bring a large pot of salted water to a boil.  Cook pasta until tender but still firm to the bite, stirring often.  Follow suggested timing on the package but reduce the al dente time by 1 minute.  Drain pasta.

  6. Add pasta and sausage to artichoke mixture.  Finish cooking over low heat while gently stirring, until sauce is almost absorbed by the pasta, for 2 to 3 minutes.  Remove from heat.

  7. Stir in the parmesan cheese, basil, parsley and mozzarella cheese.  Sprinkle with additional grated parmesan and fresh basil, if desired.  Offer additional grated parmesan with each serving.