sausage bowties with artichokes
Noodles & Pasta
Sausage Bowties with Artichokes
Bowtie pasta mixed with browned sausage, marinated artichokes, garlic, and herbs. Savory, slightly tangy, and full of flavor—this quick dinner balances richness with Mediterranean flair.
Ingredients
- 1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces 1 (12 ounce) package bow tie (farfalle) pasta
- 1 pound bulk hot italian sausage 5 cloves garlic, crushed
- 1 shallot, chopped
- 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
- 2 roasted red peppers, sliced 1 cup freshly grated parmesan cheese
Directions
- Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
- Meanwhile, brown the sausage in a large skillet over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese, and enough pasta water to moisten.
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