You are here

Rigatoni with Sausage, Artichokes and Roasted Tomatoes

Recipe type: Entree



3⁄4 cups
Roasted Red Tomatoes (drained)
2 tablespoons
Reserved Oil from Roasted Red Tomatoes
1 pound
Italian Hot Sausage (casings removed)
2 cloves
Garlic (chopped)
1 3⁄4 cup
Low Sodium Chicken Broth
3⁄4 cups
Dry White Wine
1 pound
Rigatoni Pasta (cooked al dente, cooled)
1⁄2 cup
Parmigiano Reggiano (shredded, plus additional for garnish)
1⁄3 cup
Fresh Basil (chopped)
1⁄4 cup
Fresh Italian Parsley (chopped)
8 ounces
Old World Mozzarella (drained and cubed)
Salt & Pepper (to taste)


Heat the oil reserved from the tomatoes in a heavy large frying pan over medium high heat. Add sausages and cook until brown, breaking up the meat into bite size pieces with a fork. Transfer the sausage to a bowl, add artichokes and garlic to the same skillet and sauté over medium high heat until the garlic is tender. Add broth, wine and roasted tomatoes. Boil over medium high heat until sauce reduces slightly, stirring occasionally. Add the pasta, sausage, 1/2 cup Parmigiano-Reggiano, basil and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in your mozzarella, season to taste and add additional cheese on top.