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Pasta with Italian Sausage, Artichokes, Sun-dried Tomatoes and Roasted Red Pepper
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Description
A delicious recipe that I developed by trying to use up leftovers! The prep is a bit of work, but totally worth it. You can customize or leave out any veggies that you don’t like. A must try!
Ingredients
- 12 ounces, weight Pasta (I Would Recommend Short Pasta)
- 2 Tablespoons Olive Oil
- ½ whole Medium Sized Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 cup Dry Wine (white Or Red)
- 8 ounces, weight Italian Sausage Links, Grilled And Cut Into Bite Sized Pieces
- 2 cups Artichoke Hearts, Quartered
- 1 can (15 Oz. Can) Diced Tomatoes
- 2 cups Sun-dried Tomatoes, Cut Into Bite Sized Pieces
- 2 cups Roasted Red Peppers, Cut Into Bite Sized Pieces
- 1 cup Fresh Basil
- 1 cup Grated Parmesan Cheese
Preparation
Cook the pasta according to the package directions.
In a large pan or Dutch oven, heat the olive oil to medium-high heat. Saute onions and garlic until tender.
Deglaze the pan with wine, cook for 2-3 minutes.
Add sausage, artichokes, tomatoes with all the juices, sun-dried tomatoes, red peppers and basil. Heat through.
Toss in the pasta, top with the Parmesan cheese.
Enjoy!
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on 5.9.2011
This recipe is to die for
A definite keeper. Thank you.