Enjoy a quick and easy pasta dish that brings together the robust flavors of sun-dried tomatoes, savory Italian sausage, and creamy melted mozzarella cheese. Each bite has the rich flavor of sun-dried tomatoes complementing the sausage, while the melted mozzarella adds a little creaminess that ties it all together, making it an amazing 30 minute pasta dinner.
This is a really simple pasta dish with some added fresh mozzarella mixed in at the end. Just a few ingredients but the perfect combination for lots of flavor with very little effort. The flavor profile is increased by cooking the sausage in the oil from the sun-dried tomatoes!
What’s surprising, is my veggie hating daughter loves artichokes. So if you have some haters, give this recipe a try, you never know.
I was raised in the South and can honestly say, I never had an artichoke until I was out of college. I don’t feel like I led a sheltered life, we just don’t cook with artichokes much in the South, (except for artichoke dip) and I’m not sure why.
It could be that artichokes need cool summer weather so that leaves us out.
So while I came late to the game, I love this strange vegetable and have been experimenting with it in recipes. They add a great flavor and texture to chicken saltimbocca, and along with the sun-dried tomatoes, they are fantastic in this 30 minute sun-dried tomato pasta dish.
Reasons to Love Pasta with Artichoke Hearts and Italian Sausage
- Quick and easy 30 minute dinner
- Light and refreshing
- The flavor from sun-dried tomatoes permeate the pasta
- Freezes well for leftovers
- Pasta casseroles are so comforting
What You’ll Need to Make Italian Sausage Pasta
For the full list of ingredients, go to the Recipe Card below.
- Canned Artichokes hearts – you will want to use artichokes that have been canned in water. You can also use frozen artichokes, but I have trouble finding these in my grocery stores. You don’t need the artichokes that are packed in oil or a marinade but they will still work in the recipe. There have been many times, when I have grabbed the marinated artichokes and the dish is still delicious.
- Sun-Dried Tomatoes – for this recipe, you need the ones that are packed in oil because you will use the oil to flavor the pasta.
- Italian sausage – you can use hot or mild depending on your preference, or my favorite way is to do half and half.
- Fresh Mozzarella – if you use a block of mozzarella, it will need to be grated and added to the pasta or it won’t melt the way that fresh mozzarella will.
- Chicken broth and white wine – you can use all chicken broth if you prefer not to use wine but the wine adds flavor.
- Fresh basil – all pasta dishes are better with a little fresh basil.
Make Pasta with Artichoke Hearts in 30 Minutes
Step 1: cook the pasta
Boil the pasta to al dente.
Step 2: brown the sausage
Step 3: add some flavor
Step 4: combine
Drain the pasta and add it to the skillet so that it absorbs the flavors, then add the sausage back and finish with cubes of mozzarella that will melt as it simmers. If your skillet won’t hold everything, use the pot that the pasta cooked in.
Start to finish in just 30 minutes.
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30 minute Sun-Dried Tomato Pasta with Artichoke Hearts
Ingredients
- ¾ cup 8.5 oz jar of oil packed sun-dried tomatoes drained and reserve oil
- 2 tablespoons reserved oil from sun-dried tomatoes
- 1 lb Italian sausage casings removed
- 16 ounces artichoke hearts packed in water
- 2 cloves garlic minced
- 1 ¾ cups chicken broth
- ½ cup white wine
- 12 ounces penne
- ½ cup parmesan cheese freshly shredded
- ⅓ cup fresh basil chopped
- 8 ounces fresh mozzarella cheese drained and cubed
- pinch pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. While you are waiting, make the sauce.
- Heat 2 tablespoons of reserved oil from the sun-dried tomatoes in a large skillet over medium heat. Add sausage and break apart with a spoon, cook until brown, about 8 minutes. Transfer to paper towel lined plate.
- Add canned artichoke hearts and garlic to the same skillet and cook over medium heat for 1-2 minutes. Add the chicken broth, wine and chopped sun-dried tomatoes. Bring to a boil over medium-high heat and cook until slightly reduced, stirring occasionally for about 8 minutes.
- Drain pasta and add to the artichoke mixture. Add sausage, parmesan cheese, red pepper flakes and basil back to the pan. Stir in the cubed mozzarella. Season with salt and pepper and serve with additional parmesan.
Barbara’s Tips + Notes
- Use artichokes canned in water
- You will need a very large skillet. If you don’t have one large enough, drain the pasta and add everything to the pasta pot.
- If you use a block of mozzarella instead of fresh, then grate it first so that it will melt.
Nutrition
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Emily Hennen says
This was terrific. I used canned artichokes and spaghetti squash instead of pasta and my husband said it tasted like restaurant food. Thank you!
Barbara Curry says
I bet it was awesome with spaghetti squash!
Barbara Curry says
Love that you doubled the artichokes – yum!
Gary says
I sautéed sliced red and orange bell pepper then added the other veggies.
Barbara Curry says
That sounds good!