Sausage and artichoke bolognese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounce(s) pork or chicken sausage |
1/4 bunch(es) italian parsley |
2 tomatoes |
6 clove(s) garlic |
1/4 cup(s) shredded parmesan cheese blend +2 tablespoons |
1 can(s) french bread dough |
3/4 cup(s) heavy cream |
16 ounce(s) ziti pasta |
1 jar(s) marinated artichoke hearts (12oz) |
1 jar(s) sundried tomato pesto (8.1oz) |
1 jar(s) roasted red peppers (12oz) |
3/4 cup(s) pitted kalamata olives |
2 tablespoon(s) olive oil |
Directions:
1. Prep:
2. Bring water to boil for pasta. Chop peppers, tomatoes(2 cups), and garlic. Chop olive; set aside. Chop parsley; set aside. Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.
3. Steps:
4. Preheat large saute' pan on medium-high 2-3 minutes. Place oil in pan, then add sausage; brown 5-6 minutes, stirring to cruble sausage, or unitl no pink remains.
5. Cook and drain pasta following package instructions.
6. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated.
7. Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly.
8. Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve (makes 8 servings)
9. Calories (per 1/8 recipe), 510Kcal; FAT 25g; CHOL 45mg; NA+ 920mg; CARB 56g; FIBER 3g, PROTEIN 16g.
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