Pasta With Artichoke Sausage W Dairy Free Instructions Food

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PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE



Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **

Provided by BlondieItaliana

Categories     Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

  • Boil water for penne with a dash of salt added.
  • Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
  • Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
  • Stir in olive oil, garlic powder and salt & pepper to taste.
  • Cook then drain pasta. Stir in the puree.
  • Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
  • Serve immediately.

SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA



Sausage, Artichoke & Sun Dried Tomato With Pasta image

Make and share this Sausage, Artichoke & Sun Dried Tomato With Pasta recipe from Food.com.

Provided by Dizdezi

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb egg noodles
1 lb alfresco Italian chicken sausage
1 (14 ounce) can water-packed artichoke hearts
1 cup sun-dried tomato packed in oil
1 (14 ounce) can chicken broth, reduced sodium
1/2 cup white wine
2 tablespoons diced garlic
1 tablespoon olive oil
1 tablespoon chopped basil
2 teaspoons of chopped parsley
salt and pepper
1/2 cup grated cheese parmesan cheese or 1/2 cup pecorino romano cheese

Steps:

  • Set up pot for pasta and cook as directed.
  • Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.

Nutrition Facts : Calories 453.6, Fat 11.2, SaturatedFat 3.2, Cholesterol 71.2, Sodium 451.4, Carbohydrate 68.4, Fiber 9.3, Sugar 2.6, Protein 18.5

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS



Rigatoni With Sausage, Artichokes, and Asparagus image

Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.

Provided by bricookie55

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sun-dried tomato (they should be the oil-packed kind, sliced, 2 tablespoons of the oil reserved)
1 lb hot Italian sausage, casings removed
2 (8 ounce) packages artichoke hearts, frozen
1 cup asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni pasta (any short tubular pasta is fine)
1/2 cup parmesan cheese, shredded (plus extra for serving)
1/3 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
8 ounces mozzarella cheese, cubed (optional)
salt & fresh ground pepper

Steps:

  • Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
  • Add sausage and cook until browned; break up the meat as it cooks.
  • When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
  • Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
  • Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of water to a boil.
  • Salt water and cook pasta according to package directions.
  • Drain pasta.
  • Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
  • Toss everything together until sauce is nearly absorbed by the pasta.
  • Stir in mozzarella cheese, if using.
  • Season with salt and pepper to taste.
  • Serve with extra cheese to pass at table.

Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3

PASTA WITH ARTICHOKE SAUSAGE *W/ DAIRY FREE INSTRUCTIONS*



Pasta With Artichoke Sausage *w/ Dairy Free Instructions* image

I got this recipe off an Aidells Artichoke & Garlic Chicken Sausage package, and I'm putting it here for safe keeping. *I'm terrible about keeping track of those little recipe tags from packages!* This can be dairy free! I tweak w/ soy butter and add the parm cheese at the table in individual bowls because of allergy boy ;) This sausage is very good, and I love that it's all natural. It's Pre-Cooked, so Edit the time if you use a different sausage. You can go to www.aidells.com to locate a store near you that sells this sausage.

Provided by Kiersten Phae

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb angel hair pasta or 1 lb spaghettini pasta
2 tablespoons olive oil
4 links artichoke and garlic sausage, chopped
1 garlic clove, chopped
1 cup artichoke heart, drained and quartered, not the marinated kind
1/4 teaspoon hot pepper flakes
3/4 cup chicken stock
1/2 cup white wine
2 teaspoons butter
1/4 cup parmesan cheese, grated
salt (to taste)
pepper (to taste)

Steps:

  • Cook the pasta in a large pot of boiling water until al dente.
  • Drain.
  • Toss with 1 T of olive oil and set aside.
  • Heat remaining 1 T of olive oil in large skillet over medium-high heat.
  • Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
  • Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
  • Stir in the white wine, bring to boil and turn down to a simmer.
  • Cook until reduced by half.
  • Stir in the chicken stock, and let it reduce slightly.
  • Stir in butter.
  • Toss in the cooked pasta & Parmesan.
  • Season with Salt & Pepper, to taste.
  • Serve Immediately.

Nutrition Facts : Calories 588, Fat 12.8, SaturatedFat 3.7, Cholesterol 11.9, Sodium 210.4, Carbohydrate 92.6, Fiber 7.3, Sugar 4.5, Protein 19.6

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