Sausage and Artichoke Bolognese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (12 oz.) jar roasted red peppers, coarsely chopped 2 large tomatoes (2 c.), coarsely chopped 6 cloves garlic, finely chopped 2 T. Italian parsley, coarsely chopped 3/4 c. pitted kalamata olives, coarsely chopped 3 (4 oz.) links frozen pork (or chicken) Italian sausage, thawed 2 T. olive oil 16 oz. ziti pasts 1 (12 oz.) jar marinated artichoke hearts, drained 3/4 c. sun-dried tomato pesto 3/4 c. heavy cream 1/2 tsp. pepper 1/4 c. shredded parmesan cheese blend
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Directions: |
Directions:Bring water to a boil for pasta. Chop: peppers, tomatoes (2 c.), garlic, olives and parsley; set aside. Remove sausage casing; cut almost in half lengthwise (butterfly); turn over and peel casing away. Preheat a large saute' pan on medium-high heat for 2-3 minutes. Place oil in pan, then add sausage; brown 5-6 minutes, stirring to crumble sausage, cook until no pink remains. Cook and drain pasta following package directions. Stir into sausage the following: garlic, peppers, tomatoes, artichokes and pesto; cook 3-4 minutes or until heated thoroughly. Reduce heat to medium-low; stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly. Stir parsley and pepper into sausage mixture. Top cooked pasta with sauce and sprinkle with cheese. Serve |
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Number Of
Servings: |
Number Of
Servings:8 servings |
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