Penne with Sausage and Artichokes

A one-pan pasta that’s big on flavor and weeknight easy. Sweet Italian sausage, artichokes, and peppers simmer together with penne in a creamy white wine sauce that’s equal parts rich, tangy, and comforting. Think of it as the cozy skillet dinner you’ll want on repeat.

Ingredients

• Sweet Italian sausage – mild or hot both work; look for good-quality bulk sausage or remove casings from links
• Yellow onion – finely chopped for even cooking
• Red and green bell peppers – seeded and sliced into thin strips
• Garlic cloves – fresh, minced
• Red pepper flakes – for a little heat; optional
• Penne pasta – or another short pasta like rigatoni or ziti
• Low-sodium chicken broth – adds flavor without excess salt
• Dry white wine – Pinot Grigio or Sauvignon Blanc; skip if you prefer and use more broth
• Heavy cream – for that silky, restaurant-style finish
• Canned artichoke hearts – drained and rinsed; quartered if large
• Freshly grated Parmesan cheese – don’t use pre-shredded; it won’t melt right
• Fresh basil – finely chopped
• Balsamic vinegar – just a splash for brightness
• Salt and black pepper – to taste

Equipment

• Large nonstick or stainless-steel skillet with lid
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons

Instructions

1. Brown the sausage:
   In a large skillet over medium-high heat, cook sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5–7 minutes. Transfer to a paper towel–lined plate to drain.
2. Sauté the vegetables:
   In the same skillet, cook the onion and peppers in the rendered fat until softened, about 8 minutes.
3. Toast the pasta:
   Add the dry penne directly to the skillet. Cook, stirring often, until lightly toasted, about 3 minutes.
4. Build the sauce:
   Stir in the garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add the broth, wine, and cream. Bring to a boil, then reduce heat to medium, cover, and simmer—stirring occasionally—until the pasta begins to soften, about 8 minutes.
5. Add artichokes:
   Arrange the artichokes on top, cover, and cook until the pasta is al dente and artichokes are tender, about 8 more minutes.
6. Finish and serve:
   Remove from heat. Stir in Parmesan, basil, and balsamic vinegar. Taste and season with salt and pepper. Serve immediately.

Tips for Success

• Don’t skip toasting the pasta. It adds a nutty depth and keeps the texture firm.
• Use a skillet with a lid. The pasta steams perfectly without drying out.
• Add spinach or kale. Toss in a handful during the last few minutes for an easy veg boost.
• For extra flavor: A squeeze of lemon just before serving balances the richness.
• Love spicy pasta dishes? Try this Italian Sausage Orzo too

Substitutions & Variations

• Make it spicy: Use hot Italian sausage or double the red pepper flakes.
• Go vegetarian: Swap sausage for sautéed mushrooms and a pinch of smoked paprika.
• No wine? Replace it with more broth and a teaspoon of white wine vinegar for acidity.
• Try different pasta: Rigatoni or farfalle hold the sauce beautifully.

Storage & Reheating

• Store leftovers in an airtight container up to 3 days in the fridge.
• Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
• This dish doesn’t freeze well (the cream can split), so enjoy it fresh.

Serving Suggestions

Pair with a simple arugula salad and crusty bread. A chilled glass of that same white wine you used in the sauce doesn’t hurt either.

Pro Tip

The splash of balsamic at the end isn’t optional—it’s the secret that wakes up the whole dish and gives it that Cook’s Country depth of flavor.

Penne with Sausage and Artichokes

A cozy one-pan pasta loaded with Italian sausage, artichokes, and peppers simmered in a creamy white wine sauce. Simple, flavorful, and ready in about 30 minutes — the kind of weeknight dinner that tastes like you actually tried.

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Main Course

Italian-American

Author: Kita

35 minutes mins

Serves: 6 servings

Equipment

• Large nonstick or stainless-steel skillet with lid
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons

Ingredients

• ▢ 1 lb sweet Italian sausage - casings removed
• ▢ 1 onion - chopped fine
• ▢ 1 red bell pepper - seeded and sliced
• ▢ 1 green pepper - seeded and sliced
• ▢ 8 oz penne
• ▢ 3 garlic cloves - minced
• ▢ 1/4 tspn red pepper flakes
• ▢ 2 cups low-sodium chicken stock
• ▢ 1 cup white wine
• ▢ 1/2 cup heavy cream
• ▢ 14 pz artichoke hearts - drained and rinsed
• ▢ 1/2 cup freshly grated Parmesan cheese
• ▢ 1 tbs finely chopped fresh basil
• ▢ 2 teas balsamic vinegar salt and pepper

Instructions

• Cook sausage in a large nonstick skillet over medium-high heat, breaking up pieces with wooded spoon until no longer pink, about 5 minutes. Transfer sausage to paper towel-lined plate to drain.
• Cook onion and peppers in rendered fat, until softened, about 8 minutes.
• Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.
• Stir in garlic and pepper flakes until fragrant, about 30 seconds.
• Stir in broth, wine, and cream and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally until pasta begins to soften, about 8 minutes.
• Arrange artichokes on top of pasta and continue to cook, covered, until artichokes are cooked through and tender and pasta is al dente, about 8 minutes.
• Off heat, stir in Parmesan cheese, basil, and vinegar.
• Season with salt and pepper. Serve.

Notes

adapted from Cook’s Country Skillet Suppers

Nutrition

Serving: 1serving | Calories: 533kcal | Carbohydrates: 36g | Protein: 19g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 589mg | Potassium: 500mg | Fiber: 2g | Sugar: 4g | Vitamin A: 988IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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