Rigatoni with Italian Pork Sausage and Artichokes
Servings: 4
Total Time: 30 minutes
Ingredients
THE SAUSAGE:
1 pound ground pork
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp salt
1/4 tsp pepper
THE PASTA DISH:
1 pound rigatoni
14-ounce can artichoke hearts, rinsed and roughly chopped
1/2 cup chicken stock
salt & pepper
1/2 cup freshly grated Parmesan cheese plus more for serving
Directions
1. Combine the sausage ingredients in a bowl and mix well to combine.
2. Bring a pot of water and 1/2 tsp salt to a boil and cook your pasta about 1 minute shy of al dente. Drain pasta and set aside.
3. While your pasta cooks add the sausage to a dutch oven over medium heat. Cook, while breaking up the sausage, until browned, about 7 minutes.
4. Stir the artichokes in with the sausage then pour in the chicken stock. Bring to a boil over medium-high heat then reduce heat to low.
5. Stir the pasta in with the sausage and artichokes. Simmer over low heat for 1 more minute. Take off the heat and stir in the 1/2 cup of Parmesan.
6. Season with salt & pepper to taste. Serve with extra Parmesan on the side.
2. Bring a pot of water and 1/2 tsp salt to a boil and cook your pasta about 1 minute shy of al dente. Drain pasta and set aside.
3. While your pasta cooks add the sausage to a dutch oven over medium heat. Cook, while breaking up the sausage, until browned, about 7 minutes.
4. Stir the artichokes in with the sausage then pour in the chicken stock. Bring to a boil over medium-high heat then reduce heat to low.
5. Stir the pasta in with the sausage and artichokes. Simmer over low heat for 1 more minute. Take off the heat and stir in the 1/2 cup of Parmesan.
6. Season with salt & pepper to taste. Serve with extra Parmesan on the side.
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