Rigatoni with Sausage Artichokes and Asparagus
Rigatoni with Sausage, Artichokes, and Asparagus is a flavorful, hearty dish that combines the comforting texture of al dente pasta with vibrant, seasonal vegetables and savory Italian sausage. Perfect for a weeknight dinner or special occasion, this recipe features tender asparagus spears, tangy artichoke hearts, and a hint of spice from red pepper flakes. The dish is brought together with a light garlic-infused olive oil sauce and a generous sprinkling of Parmesan cheese, creating a perfectly balanced meal. Quick to prepare in under 35 minutes, this recipe is ideal for those looking for a satisfying, easy-to-make dinner that’s full of fresh flavors. Garnish with chopped parsley for an elegant finishing touch and serve with a side of crusty bread for a complete dining experience.
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Ingredients
- 12 oz rigatoni pasta
- 8 oz Italian sausage (mild or spicy)
- 1 cup artichoke hearts (canned or jarred, drained and quartered)
- 1 bunch asparagus spears
- 3 count garlic cloves (minced)
- 3 tbsp olive oil
- 1 cup grated Parmesan cheese
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 2
While the pasta cooks, trim the tough ends off the asparagus and cut the spears into 2-inch pieces.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Step 5
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they turn bright green and start to soften.
Step 6
Add the artichoke hearts to the skillet and cook for an additional 2 minutes, just to warm them through. Season with salt, black pepper, and red pepper flakes.
Step 7
Return the cooked sausage to the skillet along with the drained rigatoni. Add the remaining tablespoon of olive oil and stir to combine all the ingredients.
Step 8
Gradually add the reserved pasta water, 1/4 cup at a time, stirring until a light sauce forms and the pasta is well coated.
Step 9
Remove from heat, sprinkle with grated Parmesan cheese, and toss to combine.
Step 10
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1348.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2027.5 |
| Total Fat 117.9g | 0% |
| Saturated Fat 39.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 213.4mg | 0% |
| Sodium 6029.1mg | 0% |
| Total Carbohydrate 157.4g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 10.9g | |
| Protein 100.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1176.2mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 1984.3mg | 0% |
Source of Calories