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Recipes - Rigatoni with Sausage Artichokes & Asparagus

Recipe Name

Rigatoni with Sausage, Artichokes, & Asparagus

Submitted by

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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

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Ingredients
Amt.	Measure	Ingredient



8	servings 2 oz	Kielbasa Sausage
3/4	cup	Tomatoes, sun-dried, chopped
2	tablespoons	oil, canola
3	cups	artichoke quarters, frozen (thawed)
1	cup	Asparagus
2	cloves	garlic minced
1 3/4	cups	chicken broth (10.5 ounce can)
4	fliud ounces	white wine
12	ounces	Farfalle (bow tie pasta)
1/2	cup	parmesan, shredded
5.33	tablespoons	basil
1/4	cup	parsley, chopped
1/2	teaspoon	salt
1/4	teaspoon	pepper, to taste

Steps

Sequence	Step

1	Quarter 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.
2	Bring large pot of water to boil and cook pasta in salted water according to package directions.
3	While 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.
4	Add 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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