Pasta Calabrese with Artichokes

Easy pasta calabrese is made with al dente tubular pasta, spicy Calabrese sausage, marinated artichokes, freshly shaved Parmesan and a splash of cream.

It’s unique and it’s packed with flavor. It’s truly incredible!

How to make pasta calabrese with artichokes

Featured Ingredients

• Pasta: Any tubular pasta, like rigatoni, penne or cavatappi.
• Fennel: Just the bulb, cleaned and thinly sliced.
• Calabrese sausage: Hard sausage, chopped.
• Garlic: Necessary for any delicious pasta dish.
• Artichokes: A jar of marinated artichokes, drained and chopped.
• Seasonings: Dried oregano, crushed red pepper flakes, salt and black pepper.
• Dry white wine: A 1/2 cup of your favorite dry white helps make the sauce flavorful.
• Cream: Makes the sauce, well, creamy!
• Parmesan: Some for the sauce, some for topping. Freshly grated.
• Arugula: Mix in when ready to eat for a little fresh greenery.

Step-by-Step Instructions

1. Cook the rigatoni according to package directions.
2. Reserve pasta water and set pasta aside.
3. Heat the olive oil in a large skillet to medium-high heat.
4. Add the sliced fennel and cook 1-2 minutes, until starting to soften.
5. Add sausage and saute 1-2 minutes until it starts to brown, then add garlic and saute 30-60 seconds, until fragrant.
6. Add the artichokes, salt, pepper, crushed red pepper flakes and oregano and stir to combine.
7. Add the ¾ cup pasta water and dry white wine.
8. Cook 1-2 minutes, until sauce starts to thicken.
9. Stir in half and half or cream and the cooked pasta.
10. Fold in the Parmesan cheese and arugula and distribute pasta into bowls. Serve.

Recipe Substitutions and Alterations

• For the pasta: Any tubular pasta woll work, such as rigatoni, penne or cavatappi.
  • I enjoy the tubular varieties because the sauce gets trapped inside of the noodle, making it extra delicious.
• For the fennel: You can skip it altogether or add sliced onion instead.
• For the artichokes: Use any canned or jarred artichoke hearts.
• For the sausage: If you can’t find hard Calabrese sausage, try hard salami or ground Italian sausage.
• For the cream: You can use half and half, cream or evaporated milk.
• For the arugula: Use your favorite fresh green or microgreen for finishing.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use a dairy free cream alternative.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

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