This is my go to favorite weeknight meal. It’s super fast, easy, I almost always have the ingredients on hand, and my kids will eat it! Win, win!
Bring a large pot of water to a boil and add a generous amount of kosher salt. Add pasta and cook to al dente. I used fusilli this time, but any short pasta will do. I often use penne or bow tie pasta in this recipe; just whatever I have on hand.
This dish could be described as “sauce-less” but that makes me sad to even think about because it conjures up thoughts of dry and flavorless. This dish is none of those things! We’ll call this “untraditional sauce” instead.
Here’s what you need…
- 1/2 to 3/4 lb. of Italian Sausage (You can use hot or mild. I prefer hot, but that doesn’t fly with the kiddos, so unless I am by myself I usually make it with mild Italian sausage.)
- 1 can or a small jar of Artichoke Hearts (Again, this is a pantry recipe. Use what you have. I prefer marinated artichoke hearts, but if you only have them in water that’s okay too. Less flavor, but okay.)
- 1/2 C. of Sundried Tomatoes in oil. (I always buy sundried tomatoes in oil because I like the texture and the flavor better, but I will say it again, use what you have.)
- 1 C. Chicken Stock (Confession time. I don’t like low-sodium chicken stock. I like a salty, rich stock. In fact, I often dissolve a chicken bullion cube or use bullion granules instead. Naughty, I know… but I promise it tastes great and it’s cheaper!)
While the pasta is cooking, crumble the sausage in a saute pan over med/high heat. When the sausage is cooked, remove it to a separate bowl and set aside. Add the artichoke hearts to the pan (quarter them if they are whole) and the sundried tomatoes. Cook for about two minutes. Add the chicken stock and deglaze the pan with a wooden spoon, scrapping up any little bits that have stuck to the pan. Add the sausage back into the pan.
Drain the pasta and add to the “sauce.”
Top with fresh basil and Parmesan cheese if you have them on hand and I like to squeeze a little fresh lemon on top!