Tested till perfect Rigatoni with Sausage and Artichoke
Rigatoni with Sausage and Artichoke
Photography by Edward Pond

Rigatoni with Sausage and Artichoke

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2010

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 12 oz 12ozrigatoni pasta
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 4Italian sausageItalian sausages, casings removed
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1 1bottled strained tomatoes
  • 1/4 cup 1/4cupdry red wine
  • 1/4 tsp 1/4tspdried Italian herb seasoning
  • Pinch Pinchgranulated sugar
  • 2 6 oz/170 mL each) 26 oz/170 mL each)marinated artichoke heartmarinated artichoke hearts, drained and rinsed
  • 1/4 cup 1/4cupchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


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 Information

cal 452 pro 19g total fat 18g sat. fat 4g
carb 53g fibre 5g chol 28mg sodium 821mg
RDI: 316mg calcium 5 iron 34 vit A 3
vit C 15 folate 65
All rights reserved. TVA Group Inc. 2015