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    Home » Recipes » Pasta » Penne with Artichokes and Italian Sausage

    Penne with Artichokes and Italian Sausage

    Published: Nov 22, 2015 · Modified: Feb 13, 2021 by Barbara Curry · This post may contain affiliate links.

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    Penne with Artichokes and Italian Sausage in a bowl.
    Mix up pasta night and try Penne with Artichokes and Italian sausage.  Artichokes add just the right flavor along with some sun-dried tomatoes for an easy pasta dish you can make in just 30 minutes.
     
    A platter of penne with artichokes and Italian sausage
     

    I was raised in the South and can honestly say, I never had an artichoke until I was out of college much less penne with artichokes and Italian sausage.  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 have no idea why. It could be that artichokes need cool summer weather so that leaves us out. They grow in Northern California where the summers are cool and the winters are mild.  For everything you need to know about artichokes, check out Ocean Mist Farms.

     

    So, I’m a little intimidated by this strange vegetable.  This recipe uses frozen artichokes, which I didn’t even know you could purchase, but sure enough they are in the freezer section with the rest of the vegetables. If you can’t find the frozen ones, canned will work also.  I love the flavor and texture they add to the  sun dried tomatoes and Italian sausage.  A really simple pasta dish with some added fresh mozzarella mixed in at the end.  Just a few ingredients but the perfect combination.

    A serving platter of pasta with artichokes
    Penne with Artichokes and Italian Sausage

    How do you make Penne with Artichokes and Italian Sausage

    • Boil the pasta
    • Cook the Italian sausage and remove from skillet
    • Sauté the artichokes with garlic and add sun dried tomatoes, chicken broth and white wine and let cook
    • Add cooked pasta and sausage, mozzarella and parmesan cheese and seasonings

    Start to finish in just 30 minutes.  Everyone was in agreement that I need to cook with artichokes more often.  Give them a try, you’ll be surprised at how much flavor they add.

     
    A skillet of penne with artichokes and Italian Sausage
     

    What is Italian sausage

    Italian Sausage in the US is made of pork and is generally seasoned with fennel. The only difference between sweet or mild and hot is that the hot will have red pepper flakes. Either will work in this recipe.  It adds so much flavor to a dish, it’s not only great on it’s own like with sausage and peppers  but makes a great dinner when combined with baked rice and corn or wrapped up in pretzel dough. It’s versatile enough to change the way you think about breakfast cooked in an pie with apples or aded to apple biscuits.
     

    More Artichoke recipes

    • Chicken Saltimbocca with Artichokes
    • Spinach and Artichoke Dip

    Do you love Pasta dishes as much as me, you might like some of these recipes

    • You’ll love cheesy baked penne alla vodka
    • For a one pot meal, try quick and easy taco pasta
    • For a heartier meal, try a traditional Sunday sauce with beef short ribs
    • Need to take a meal to a friend, stuffed shells can be made ahead and frozen
    • Add some spinach and shrimp for a creamy pasta dish
    If you make Penne with Artichokes and Italian Sausage, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
     
     
    Giada’s Family Dinners

    A platter of penne with artichokes and Italian sausage

    Penne with Artichokes and Italian Sausage

    Author: Barbara Curry
    Mix up pasta night and try Penne with Artichokes and Italian sausage.  Artichokes add just the right flavor along with some sun-dried tomatoes for an easy pasta dish you can make in just 30 minutes.
    4.5 from 2 votes
    Print Pin
    PREP: 30 minutes
    COOK: 0 minutes
    Servings: 8

    Ingredients
     

    • ¾ cup 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 frozen artichoke hearts Or canned
    • 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
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    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 or thawed artichoke hearts and garlic to the same skillet and cook over medium heat for 1-2 minutes. Add the chicken broth, wine and sliced 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, 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
    You can use canned or frozen artichokes

    Nutrition

    Calories: 531kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 948mg | Potassium: 677mg | Fiber: 4g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 22mg | Calcium: 261mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!
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    Reader Interactions

    Comments

    1. Emily Hennen says

      April 05, 2022 at 7:53 pm

      This was terrific. I used canned artichokes and spaghetti squash instead of pasta and my husband said it tasted like restaurant food. Thank you!

      Reply
      • Barbara Curry says

        April 08, 2022 at 9:21 am

        I bet it was awesome with spaghetti squash!

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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