Makes a complete meal with a tossed green salad.Based on a recipe from Cooking Light, August 1997, p. 104.
Prep Time1 hourhr15 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course - Chicken - Poultry, Main Course - Pork, Pasta
Servings: 8servings
Author: Catherine Christiano
Ingredients
canola or olive oil cooking spray
1poundsweet Italian chicken or pork sausage
3cupsvidalia onionvertically sliced 1/4"
28ouncecan diced unsalted tomatoes
4garlic clovesminced
2tablespoonall-purpose flour
1cupwater
1/4teaspoonsalt
1/4teaspoonpepper
28ouncesquartered artichoke heartsfrozen are best or canned
2cupsred bell pepperapproximately 1 large pepper, julienne 1/4" x 2"
2cupsyellow bell pepperapproximately 1 large pepper, julienne 1/4" x 2"
1poundpenne
1/4cupfresh basilchopped
grated Parmesan cheese
Instructions
SAUSAGE
Spray a large skillet with oil. Place sausages in skillet. Brown over medium-high heat, approximately 5 minutes, and turning often. Reduce heat to medium-low. Carefully add 1/2 cup water, cover, simmer 12 minutes or until an instant read thermometer inserted in center registers 160°F. Remove to plate lined with paper towels, keep warm. When cool enough to handle, slice sausages diagonally into 1/4" thick slices.
PASTA
Using a 6-quart pot, bring water to a boil and cook pasta while preparing vegetables below. Drain, rinse and return pasta to pot.
VEGETABLES
If using frozen artichokes, defrost. If using canned artichokes, rinse and drain well. Recoat skillet with cooking spray, and place over medium-high heat. Add onion and garlic; saute 3 minutes until onion is translucent. Add tomatoes with juice; bring to boil. Sprinkle with flour, stirring to coat. Add water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer over medium-low heat 10 minutes, stirring occasionally. Add artichokes and peppers; cook 10 minutes or until vegetables are tender and sauce is thick.
In large 6-quart pot, combine vegetable mixture, sausage, and pasta. Sprinkle with minced basil. Serve, passing grated Parmesan cheese.
Notes
While sausage is cooking, chop vegetables to save time. Broccoli florets may be substituted for artichoke hearts.