SAUSAGE AND ARTICHOKE BOLOGNESE

Sausage and Artichoke Bolognese image

Provided by Terry Haddad @TerryHad

Categories Pasta

Number Of Ingredients 13

12 ounce(s) jar roasted red peppers, coarsely chopped
2 large fresh tomatoes, coarsely chopped
6 clove(s) garlic, finely chopped
3/4 cup(s) pitted kalamata olives, coarsely chopped
2 tablespoon(s) italian parsley, coarsely chopped
12 ounce(s) links frozen pork (or chicken) italian sausage, thawed
2 tablespoon(s) olive oil
16 ounce(s) ziti pasta
12 ounce(s) jar marinated artichoke hearts, drained
3/4 cup(s) sun-dried tomato pesto
3/4 cup(s) heavy cream
1/2 teaspoon(s) pepper
1/4 cup(s) shredded parmesan cheese

Steps:

Bring water to boil for pasta.
Chop roasted red peppers, tomatoes, and garlic.
Chop olives,set aside. Chop parsley,set aside
Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
Preheat large saute pan on medium-high 2 minutes. Place oil in pan, then add sausage, brown 5-6 minutes, stirring to crumble sausage, or until no pink remains.
Cook and drain pasta following package instructions
Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated
Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly
Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve