Best Italian Sausage With Artichokes And Feta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN ARTICHOKE & SAUSAGE PASTA



Italian Artichoke & Sausage Pasta image

This Italian Artichoke & Sausage Pasta is tasty, quick and easy dinner idea. The perfect pasta recipe for weeknight or weekend.

Provided by Rosemary Molloy

Categories     Main Dish

Time 30m

Number Of Ingredients 9

4-5 tablespoons olive oil
1-2 cloves garlic (minced)
3-4 artichokes (cleaned fresh or frozen quartered)
½ teaspoon oregano
1-2 dashes hot pepper flakes or black pepper (if desired)
¾ cup water (divided)
2-3 Italian sausages (hot, medium or mild casing removed and chopped)
¼ teaspoon salt (or to taste)
3-4 cups pasta (small cooked)

Steps:

  • In a large pan add the olive oil, garlic, artichokes, spices and water.
  • Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
  • Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
  • While the sausage is cooking, boil the pasta until al dente.
  • To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 531 kcal, Carbohydrate 44 g, Protein 17 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 648 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound 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 fusilli pasta
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 water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • 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, wine, 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 fusilli 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, 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.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA



Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

Related Topics