Artichokes With Sausage And Tomato Recipes

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SAUSAGE, ARTICHOKE & SUN-DRIED TOMATO RAGU



Sausage, Artichoke & Sun-Dried Tomato Ragu image

This is a thick and hearty spaghetti sauce that's simple to prepare. Like all good spaghetti sauces, this one tastes even better the next day. If you prefer a little celery or bell pepper in your sauce, go ahead and throw them in. The results will still amaze. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 2 quarts.

Number Of Ingredients 15

1 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 medium onion, finely chopped
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup oil-packed sun-dried tomatoes, chopped
2 cans (6 ounces each) Italian tomato paste
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
3 tablespoons minced fresh parsley
Hot cooked spaghetti
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf., Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 1535mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA



Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

INDIVIDUAL SAUSAGE, TOMATO, AND ARTICHOKE-HEART PIZZAS



Individual Sausage, Tomato, and Artichoke-Heart Pizzas image

Categories     Cheese     Pork     Tomato     Vegetable     Appetizer     Bake     Mozzarella     Parmesan     Sausage     Artichoke     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 17

For the crust
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoon (half of a 1/4-ounce package) fast-acting yeast
1/2 cup hot water (130°F.)
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 pound hot Italian sausage, casing discarded and the sausage chopped
1/2 cup finely chopped onion
1 large garlic clove, or to taste, minced
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried basil, crumbled
yellow cornmeal for sprinkling the baking sheet
a 14-ounce can Italian tomatoes, drained, chopped fine, and drained well again in a colander
a 6-ounce jar marinated artichoke hearts, drained, rinsed, and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan

Steps:

  • Make the crust:
  • In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the water, and turn the motor off. Add the oil, the sugar, the salt, and the remaining 1 cup flour, blend the mixture until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the sausage mixture.
  • In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer it with a slotted spoon to a bowl, and discard all but 1 tablespoons of the fat remaining in the skillet. In the fat cook the onion, the garlic, the orégano, the basil, and salt and pepper to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
  • Halve the dough, form each half into a ball, and stretch each ball into 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to a baking sheet (preferably black steel, for a crisper crust), oiled and sprinkled lightly with the cornmeal, top the rounds evenly with the sausage mixture, the tomatoes, the artichoke hearts, the mozzarella, the Parmesan, and salt and pepper to taste, and bake the pizzas on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden brown.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES



This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories     Dinner     Pasta     Quick & Easy     Pine Nut     Sausage     Artichoke     Tomato

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
  • Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
  • Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
  • Divide pasta among plates. Season with pepper and top with peperoncini.

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