Mediterranean Sausage and Pasta
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb penne rigate
- 6 Italian sausages
- 2 tablespoons minced garlic
- 1 (28 ounce) can cut tomatoes with basil
- 1 (13 3/4 ounce) can whole artichoke hearts in brine, drained and cut into quarters
- 1 (10 ounce) box frozen chopped spinach, thawed and water drained
- 1 (14 1/2 ounce) can white kidney beans
- salt & fresh ground pepper, to taste
directions
- Make pasta according to box directions cooking to al dente. Drain and set aside.
- In a deep frying pan, poke several holes in the skin of the sausage links and cook on medium-high heat until browned on both sides and no longer pink in the middle. Remove and set aside on paper towels.
- Lower the heat to medium and brown the garlic in the sausage oil for a couple minutes. Add the tomatoes, artichoke hearts, and spinach. Mix well, heating throughout. While this is cooking, cut the sausage links into bite-sized rounds. Add to the mixture and simmer. Lastly, add the beans just to heat through being careful not to mash them while stirring. Season with salt & pepper to taste.
- Toss with pasta and serve warm with frash bread.
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