Rigatoni with Sausage and Artichoke

Rigatoni with Sausage and Artichoke Author: Canadian Living Credits: Rigatoni with Sausage and Artichoke

  • Portion size 6 servings

Ingredients

  • 12 oz rigatoni pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 Italian sausages casings removed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 1 strained tomatoes
  • 1/4 cup dry red wine
  • 1/4 teaspoon dried Italian herb seasoning
  • pinch granulated sugar
  • 2 6 oz/170 ml each) marinated artichoke hearts drained and rinsed
  • 1/4 cup chopped fresh parsley

Method

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, in skillet, heat oil over medium heat; cook sausages, onion, garlic, salt, pepper and hot pepper flakes until sausage is browned, about 5 minutes. Drain off any fat.

Add tomatoes, wine, herb seasoning and sugar; bring to boil, scraping up any browned bits. Reduce heat and simmer for 15 minutes.

Add artichokes; simmer for 10 minutes. Stir in parsley. Add to pasta and toss to coat.

More rigatoni recipes:

Nutritional facts Per serving: about

  • Sodium 821 mg
  • Protein 19 g
  • Calories 452.0
  • Total fat 18 g
  • Cholesterol 28 mg
  • Saturated fat 4 g
  • Total carbohydrate 53 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rigatoni with Sausage and Artichoke