Baby Artichokes and Sausage Rigatoni

Baby Artichokes and Sausage Rigatoni
Photo by James Carrier

Ingredients

  • 1 ½ pounds artichokes (1 1/2 in. wide)
  • 1 pound dried rigatoni pasta
  • 1 ½ cups chopped onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup fat-skimmed chicken or vegetable broth
  • 1 head fennel (3 1/2 in. wide)
  • 2 teaspoons fennel seed
  • + 6 more ingredients
    • ½ cup dry white wine
    • ½ cup grated parmesan cheese
    • 1 teaspoon minced garlic
    • Salt
    • 1 pound mild or hot Italian sausages, casings removed
    • ½ cup whipping cream

1. Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes. 2. Trim and discard stems and any bruised portions from fe...

View full recipe at My Recipes

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