This Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes is an easy pasta dish that comes together in 30 minutes and is packed with flavor.
If you love these flavors, you’ll also love this Tuscan Pasta with Sausage.
There are always a few ingredients that will always catch my eye when I see them in a recipe: bacon, browned butter, artichokes and sun-dried tomatoes. So when I came across this recipe with artichokes and sun-dried tomatoes, with some sausage and pasta thrown in – I knew I wanted to try it.
This was my idea of a perfect weeknight dinner. Easy and fast, and not too many ingredients. And the bonus is that the leftovers are just as good! (I sometimes find myself judging a recipe by how good the leftovers are!)
It’s funny to see how my tastes have changed over the years. We are a sauce loving family, but I have really learned to love these dishes that aren’t full of sauce. And believe me – you won’t miss a heavy sauce with all of the flavors going on in this pasta!!
More Pasta Dinners
Roasted Butternut Squash with Pasta and Brown Butter
Rigatoni with Sausage, Peas, Tomatoes and Cream
Lemon Chicken Pasta
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Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes
Ingredients
- 1/2 cup drained oil-packed sun-dried tomatoes sliced, 2 tablespoons of oil reserved
- 1/2 pound Italian sausage
- 8 oz. artichoke hearts quartered
- 2 large cloves garlic minced
- 1 1/4 cup chicken broth
- 8 oz. short cut pasta
- 1/4 cup Parmesan cheese plus more for garnish
- 2 tablespoons fresh basil leaves chopped
- 2 tablespoons fresh Italian parsley chopped
- 8 oz. mozzarella cubed
- salt and freshly ground pepper
Instructions
- 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.
- 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 and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse).
- Add the pasta, sausage, 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.
Deborah says
Beth – I'm sorry it didn't work out for you! I didn't have that problem at all, but I know recipes work out different for different people. Sorry!
beth says
i just made this dish and it was kind of a disaster! although it tasted good, i wouldn't recommend this to anyone. the mozzarella basically just turned into GLUE and was impossible to spoon and cleaning the pot i made it in is even MORE of a nightmare. ugh!!
Michael Heile says
I think they heated the mozarella instead of adding it before serving.
grace says
sausage and sun-dried tomatoes are among my eye-catchers as well. delightful creation, deborah!