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Recipes - Rigatoni with Sausage Artichokes & Asparagus

Recipe Name

Rigatoni with Sausage, Artichokes, & Asparagus

Submitted by Guest
Recipe Description Adapted from Everyday Pasta by Giada de Laurentiis
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
servings 2 ozKielbasa Sausage
3/4
cupTomatoes, sun-dried, chopped
2
tablespoonsoil, canola
3
cupsartichoke quarters, frozen (thawed)
1
cupAsparagus
2
clovesgarlic minced
1
3/4
cupschicken broth (10.5 ounce can)
4
fliud ounceswhite wine
12
ouncesFarfalle (bow tie pasta)
1/2
cupparmesan, shredded
5.33
tablespoonsbasil
1/4
cupparsley, chopped
1/2
teaspoonsalt
1/4
teaspoonpepper, to taste
Steps
Sequence Step
1Quarter artichoke hearts and trim and cut asparagus into 1 inch pieces. Set aside. Drain sun dried tomatoes and reserve oil. Chop tomatoes. Slice sausage on the diagonal into 1/2 inch slices.
2Bring large pot of water to boil and cook pasta in salted water according to package directions.
3While pasta is cooking, heat 2 Tbsp oil over medium high heat in a large shiny skillet. Add sausage and cook until well browned. Remove from skillet into bowl with a slotted spoon.
4Add artichokes and garlic to the skillet and saute over medium heat 1 - 2 minutes. Add broth, wine and sun dried tomatoes. Bring to a boil ovr medium high heat and cook until sauce is beginning to thicken slightly. Add asparagus and cook 2 minutes more - about 8 minutes total.






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