Community Recipe
from [Splendorio]

Sausage & Artichoke Bolognese

  • Yield: 1 serving


  • 1 1 12oz jar roasted red peppers
  • 2 Large tomatoes Chopped
  • 6 fresh garlic cloves Chopped
  • 3/4 cup(s) Olives Chopped
  • 2 tablespoon(s) Fresh parsley Chopped
  • 3 spear(s) Chicken Italian sausage Thawed
  • 2 tablespoon(s) Olive oil
  • 1 jar(s) Artichoke hearts in water Drained
  • 3/4 cup(s) Sun dried tomato pesto
  • 3/4 cup(s) Heavy cream
  • 1/4 cup(s) parmesan cheese
  • 16 ounce(s) Ziti pasta


Prep: Bring water to boil for pasta.

Chop peppers, tomatoes (2 cups), and garlic.

Chop olives; set aside. Chop parsley; set aside.

Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage

over and peel casing away. Steps: Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Cook and drain pasta following package instructions. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.

Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)

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Sausage & Artichoke Bolognese recipe