"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sausage and Artichoke Bolognese Recipe

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This recipe for Sausage and Artichoke Bolognese, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Casey Mock


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

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.

Number Of Servings:
Number Of Servings:
8 servings




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