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Sausage Bowties with Artichokes

By: yankeesfan

"Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish."

Rate/Review | Read Reviews (23)

What to Drink?
	Sauvignon Blanc
	Negroni Cocktail II

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces
1 (12 ounce) package bow tie (farfalle) pasta
1 pound bulk hot Italian sausage
5 cloves garlic, crushed
1 shallot, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
2 roasted red peppers, sliced
1 cup freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, brown the sausage in a large skillet over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese, and enough pasta water to moisten.