Sausage Pasta with Artichokes

Try this artichoke sausage pasta dish that combines spaghetti with a variety artichokes and Aidells sausage links. Serve at room temperature.

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1 pound angel hair pasta or spaghetti
2 tablespoons olive oil
1 cup frozen or water packed artichoke hearts, drained and quartered
1/4 teaspoon hot pepper flakes
1 garlic clove, chopped
1/2 cup white wine
3/4 cup chicken stock
2 teaspoons cold unsalted butter
1/4 cup grated Parmesan
salt and freshly ground black pepper to taste


  1. Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, toss with 1 tablespoon of olive oil and set aside.

  2. Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Add the sausage to the pan and cook, stirring occasionally, for 2-3 minutes until it begins to brown slightly. Add the artichoke hearts and cook another 2-3 minutes until hot. Add the hot pepper flakes and garlic; cook 30 seconds. Add the white wine, bring to a boil, turn down and simmer until it is reduced by half. Stir in the chicken stock and reduce slightly. Add the cold butter. Toss in the cooked pasta and Parmesan and mix. Season to taste with salt and pepper.