Friday, December 17, 2010

Sausage, Sundried tomato, Asparagus, Artichoke Rigatoni... Whoa, that's a mouthful

 I originally saw this recipe on Oprah. Lost track of it, forgot ingredients, forgot it completely and then one day almost a year later remembered. I remembered almost every ingredient. So just in case you didn't know, which I'm sure you do: if you have a recipe in your head and you know some key ingredients, just type it in to a search engine and chances are you will find it! And low and behold, I did.

 I did change a couple minor things, the recipe itself is so so soooo amazing.

 My boyfriend, who while most notably is an amazing guitarist/musician, is also a pastaholic; absolutely adores this recipe.

 I have to say even I, who really can't stand more than one day of leftovers on any normal occasion, can stand a few days of this.

 So here it is:

  •  3/4 cup drained oil packed sun dried tomatoes with tbs oil reserved
  •  1 lb Italian sausage 
  •  1 can artichoke hearts coarsely chopped
  •  bunch asparagus, cut in half
  •  2 large cloves garlic, chopped
  •  3/4 cup chicken broth
  •  1 cup dry white wine
  •  2 oz rigatoni 
  •  cup shredded Parmesan cheese, plus more for serving
  •  cup chopped fresh basil
  •  cup fresh flat leaf parsley
  •  6 oz fresh mozzarella shredded
  •  salt and pepper to taste
  • Heat reserved oil in large heavy pan over medium heat. Add sausage and cook until browned, breaking meat into bite size pieces with a fork. Transfer sausage to a bowl, straining to leave oil. Add artichokes, asparagus, and garlic to skillet and saute over medium heat until garlic is tender. about 4 minutes. Add broth, wine, and Sun-dried tomatoes. Boil over medium heat until sauce reduces slightly, stirring occasionally, about 10 minutes.
  • Meanwhile, cook pasta until al dente, stirring often, about 10 minutes. Drain pasta, do not rinse. 
  • Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta,m 2-3 min. Remove from heat. Stir in Parmesan cheese basil, parsley, and mozzarella. Season to taste with salt and pepper. ENJOY!

     It really is a great dish. So much flavour. I think the wine, sundried tomato and fresh basil make this dish. 

     I hope you love it. We do. 


  1. Nice! Sounds like an awesome pasta dish!

  2. Thanks Peggy! You;re my first comment! haha!

    It really is a great dish!