Sausage And Artichoke Bolognese Recipes

PUBLIX APRON'S SAUSAGE AND ARTICHOKE BOLOGNESE

Steps:

• Preheat large saute pan on medium-high for 2-3 minutes. Place oil in pan, then add sausage; brown 5-6 minutes,stirring to crumble sausage, or until no pink remains.
• Cook and drain pasta following package instructions.
• Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated.
• Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly.
• Stir parsley and pepper in sausage mixture. Top pasta with sauce and sprinkle with cheese; serve.

ITALIAN ARTICHOKE & SAUSAGE PASTA

Steps:

• In a large pan add the olive oil, garlic, artichokes, spices and water.
• Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
• Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
• While the sausage is cooking, boil the pasta until al dente.
• To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

SAUSAGE AND ARTICHOKE BOLOGNESE

Steps:

• Bring water to boil for pasta.
• Chop roasted red peppers, tomatoes, and garlic.
• Chop olives,set aside. Chop parsley,set aside
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
• Preheat large saute pan on medium-high 2 minutes. Place oil in pan, then add sausage, brown 5-6 minutes, stirring to crumble sausage, or until no pink remains.
• Cook and drain pasta following package instructions
• Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated
• Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly
• Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve

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

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.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

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.

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
• Add garlic and cook for an additional 2-3 minutes.
• Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
• Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
• Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
• Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
• Stir in the parmesan and cream to the sausage bolognese.
• Add the cooked pasta to the sauce.
• Serve with more parmesan, if desired.
• Enjoy!