Asparagus, Artichoke and Sausage Rigatoni
There’s something about a good, hearty pasta dish that fills up more than just your belly. This dish is comfort food at its best. The sausage gives it that extra substance, and the bright flavors of asparagus, basil and lemon bring it to life. Whenever I make a big pot of this pasta, everyone wants seconds. It’s a summertime staple for us since it comes together in just twenty minutes and doesn’t require turning on the oven.
- 2 tablespoons extra virgin olive oil
- 1 pound hot Italian sausage
- 1 (14oz.) can quartered artichoke hearts, patted dry
- 1 cup asparagus, trimmed and cut in 1-inch pieces
- 2 large garlic cloves, minced
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine (I use Reisling)
- 12 ounces rigatoni, or other tubular pasta
- 1/2 cup Parmesan cheese
- 1/3 cup chopped fresh basil
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 8 minutes. Transfer sausage to a bowl and set aside.
- Meanwhile bring a large pot of water to a boil. Cook pasta until al dente, about 10 minutes.
- Add remaining tablespoon of oil to the empty skillet and add artichokes, asparagus and garlic. Cook until garlic is tender and fragrant (but not browned), about 2 minutes. Pour in broth and wine and simmer over medium-high heat until the alcohol has boiled off and the sauce is slightly thickened, about 8 minutes.
- Toss pasta with the artichoke mixture, fresh basil, Parmesan and lemon juice. Season with salt and pepper to taste. Serve warm with additional Parmesan on the side.