Pasta Calabrese with Artichokes

Easy creamy tubular pasta tossed with sausage, fennel, artichokes, freshly shaved Parmesan and cream.


  • 12-ounces whole wheat rigatoni or other tubular pasta
  • 3 tablespoons olive oil
  • 1 head fennel, fronds and stalks removed, thinly sliced
  • 4-ounces hard Italian sausage, sliced (or 4 ounces ground Italian sausage)
  • 2-3 cloves garlic, peeled and minced
  • 6-ounce jar artichoke hearts, drained and chopped*
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ dried oregano leaves
  • ½ cup dry white wine
  • ½ cup half and half or cream
  • ½ cup freshly shaved or grated Parmesan
  • ¼ cup baby arugula


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


Cooking Tip: To make this dish extra delicious, use marinated artichokes and add the marinade to the pasta.


Keywords: whole wheat, rigatoni, healthy, simple, easy, weeknight dinner, quick