Weeknight Pantry Pasta with Crumbled Sausage, Sundried Tomatoes & Artichoke Hearts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Ingredients
  • 1 onion, chopped
  • 2-3 uncured chorizo links or Italian sausages, casing removed and crumbled
  • ½ cup sundried tomatoes, drained and lightly rinsed if they were kept in oil
  • 1-2 roasted red peppers, sliced into strips
  • ½ cup artichoke hearts, coarsely chopped
  • 1 cup chicken stock or water
  • 1 lb. Textured short pasta- Conchiglie, Rotini, Cavatappi, etc.
  • 3 Tbsp Goat cheese or cream cheese
  • 1 small bunch fresh greenery- basil and/or parsley
  • .
  • Optional add ins:
  • Fresh spinach, coarsely chopped (add with greenery)
  • Fresh kale, coarsely chopped (add with greenery)
  • Kalamata olives (hey, we liked them in here before, maybe we just ran out one day?) (add with artichokes, etc.)
  • Asiago cheese (add with greenery)
Instructions
  1. Start to heat a large pot of salted water to a boil.
  2. Heat a glug of olive oil in a large frying pan. Add onions and cook until slightly softened. Crumble in sausage meat and break up any large pieces with the back of a spoon. Stir and cook until sausage is cooked through. Add sundried tomatoes, artichoke hearts and roasted red peppers and stir to combine. Add 1 cup of chicken stock or water and simmer on med-low heat for 10 minutes. Stir in goat cheese or cream cheese and simmer on low until your pasta is ready.
  3. Once your pasta water is boiling, add the pasta and cook until al dente. Strain pasta and mix with sauce. Add fresh greenery and stir through. Serve immediately (although it makes pretty great leftovers, too!)
Recipe by Port and Fin at https://portandfin.com/weeknight-pantry-pasta-with-crumbled-sausage-sundried-tomatoes-artichoke-hearts/