Penne with Spicy Sausage and Artichoke Ragout

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Recipe video made by Vero Published on 09/01/2020, viewed by 729 , 0 Comments
yield6 portions

What 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

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Gather all ingredients.

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In a skillet, brown the crumbled sausage until cooked through.

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to package instructions.

Add olive oil and salt to a pot of water and add the penne. Cook according to package instructions.

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Remove the larger outer leaves of the artichoke.

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Cut off the top of the leaves leaving just the heart and choke.

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e of the artichoke and remove remaining leaves.

Cut the end of the stem off and use a paring knife to cut around the outside of the artichoke and remove remaining leaves.

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Carefully cut off the green edge of the stem and bottom of the artichoke.

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he 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.

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.

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Stir in white wine to the cooked sausage and reduce.

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Add Vero Gusto®, 1 cup of hot water and the artichoke wedges.

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kes are thoroughly cooked. If needed, add a bit of leftover pasta water.

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.

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Drain penne and add to the sauce. Toss over high heat until well-combined.

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Season to taste with salt and pepper.

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Top with grated romano cheese and chopped parsley to taste.

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