Penne with Spicy Sausage and Artichoke Ragout
6 portionsWhat you will need
1 jar Vero Gusto® Sicilian Herb Sauce
1 box Barilla Pasta Penne
1 lb Spicy Italian Sausage
10 oz Artichoke hearts
½ cup Dry White Wine
2 Tbsp Olive Oil
Salt, to taste
Black Pepper, to taste
½ cup Romano Cheese
1 Tbsp Parsley
(Nutritional facts 175 calories, 6.6 g fat, 23.37 g carbohydrates, 5.26 g protein, 16 mg cholesterol, 554 mg sodium)How to cook
1
Gather all ingredients.
2
In a skillet, brown the crumbled sausage until cooked through.
3
Add olive oil and salt to a pot of water and add the penne. Cook according to package instructions.
4
Remove the larger outer leaves of the artichoke.
5
Cut off the top of the leaves leaving just the heart and choke.
6
Cut the end of the stem off and use a paring knife to cut around the outside of the artichoke and remove remaining leaves.
7
Carefully cut off the green edge of the stem and bottom of the artichoke.
8
Cut in half and scoop out the choke or the white threads in the middle of the artichoke with a spoon. Cut the remaining artichoke hearts into wedges. Squeezing a bit of lemon juice over the fresh-cut artichoke hearts will keep them from browning.
9
Stir in white wine to the cooked sausage and reduce.
10
Add Vero Gusto®, 1 cup of hot water and the artichoke wedges.
11
Bring to a boil and cook for five minutes over medium heat or until artichokes are thoroughly cooked. If needed, add a bit of leftover pasta water.
12
Drain penne and add to the sauce. Toss over high heat until well-combined.
13
Season to taste with salt and pepper.
14
Top with grated romano cheese and chopped parsley to taste.
Comments