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Rigatoni with Sausage, Artichokes and Sun-Dried Tomatoes

February 12, 2011

Rigatoni with Sausage, Artichokes and Sun-Dried Tomatoes

I never wanted to be the kind of person who lived for the weekends … but I am.  There’s nothing more glorious than having two full days without much to do — except for exactly the things you WANT to do.  Most weekends we have a lot planned, but the last couple of weekends have been pretty open.  We run our errands on Saturday during the day, and that leaves Saturday nightsand Sunday open to do whatever. we. please.  It’s pretty incredible.  This weekend, we went to the bank, went to Kohl’s so Marc could get some new kicks and jeans, had a little pre-Valentine’s Day bento box action at Toraya, and poked around at Borders.  After that, it was onto our grocery adventures, both at H Mart and Market Basket in Burlington.  BUSY!  But, by the time we got home and put away our purchases and relaxed a bit, I was ready and psyched to cook!

This recipe is from The Food Network’s Giada de Laurentiis, and I didn’t change anything other than the type of pasta, because we had rigatoni on hand instead of fusilli.  This was fantastically delicious, and also easy and fun to make.  My sweet sous chef did all the chopping prep for me, and I put things together.  In between, we danced around the kitchen to INXS, because … you know, it’s what Valentine’s Day weekend is all about!  🙂

 

Rigatoni with Sausage, Artichokes and Sun-Dried Tomatoes

from Everyday Italian by Giada De Laurentiis

 

  • 3/4 cup drained oil-packed sun-dried tomatoes, chopped, 2 tablespoons of oil reserved
  • 1 pound turkey Italian hot sausages, casings removed
  • 2 (8-ounce) packages frozen artichoke hearts
  • 2 large cloves garlic, chopped
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine
  • 16 ounces rigatoni pasta(or pasta of your choice…)
  • 1/2 cup shredded Parmesan, plus additional for garnish
  • 1/3 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • 8 ounces part skim mozzarella, cubed
  • Salt and freshly ground pepper
  1. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
  2. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni in boiling water until tender but still firm to the bite, stirring often, about 10 minutes.  Drain the pasta but do not rinse.
  4. Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
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2 Comments leave one →
  1. Cecilia permalink
    February 12, 2011 10:23 pm

    This looks ABSOLUTELY DELICIOUS! YUM!

  2. Tawny permalink
    August 24, 2012 5:02 pm

    Every time I make this dish I receive copliments.
    Awesome recipe. Simple and good.

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