Penne with Sausage and Artichokes

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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Course: Main Course

Cuisine: Italian-American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 533kcal

Author: Kita

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