Who doesn't love a warm bowl of pasta with a creamy sauce? Immerse yourself in a bowl of Pasta with Roasted Artichoke Sauce and Italian Sausage and relish every bite of great flavor. Roasted fennel and jammy tomatoes are combined with browned crispy Italian sausage. Everything is tossed in a creamy roasted artichoke sauce made with pecorino romano cheese and white wine.
Using an easy sheet pan method of cooking, the roasted ingredients require minimal prep for maximum flavor. Garnish with roasted pine nuts for some added crunch and a squeeze of lemon juice for a touch of bright fresh flavor.
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Why You Love This Recipe
- The ingredients do not require a lot of prep work. Some minimal chopping and mincing is needed.
- You don't need a lot of equipment. One sheet pan is needed to roast the ingredients and a stock pot to cook the linguine.
- While this is a vegetable-forward recipe, the Italian sausage brings some complementary umami flavors.
What ingredients do I need for this easy weeknight pasta recipes?
Many of the ingredients in the artichoke sausage pasta recipe are oven-roasted to provide depth of flavor. Adding a few fresh garnishes brings a touch of brightness and texture.
Roasted Ingredients
- Use marinated artichoke heart halves, already combined with oil and spices. Lay the artichoke hearts on a rimmed sheet pan straight from the jar or can.
- Shallots bring sweetness.
- Roasted fennel adds a little crunch to the pasta recipe. Also, when roasted, the slightly anise flavor of fennel becomes a little sweeter.
- Garlic
- Italian sausage - Use your favorite - mild, sweet, or hot for rich and savory flavor
- Grape tomatoes bring some needed acid.
Pasta Sauce
- White wine - Use your favorite
- Heavy cream helps to keep the sauce from being too clumpy.
- Pecorino romano, a sheep milk cheese adds a sharp flavor with a little tang.
- Pasta water while starchy also helps the sauce cling to the pasta. Adding the water to the sauce while blending helps to emulsify the ingredients.
Garnishes
- Roasted pine nuts
- Lemon wedges
- Grated pecorino romano cheese
- Minced flat leaf parsley
Step-by-Step Instructions
Prepare the pasta ingredients by using one sheet pan to roast everything for delicious flavors.
- Preheat the oven to 425 degrees. Make sure the oven is hot before you add your ingredients. You want them to roast not steam.
- Remove the papery skins from the shallots. Toss them with the marinated artichoke hearts to coat the shallots with the marinade liquid.
- Lay the shallots and marinated artichoke heart halves flat on ⅓ of a rimmed sheet pan.
- Cut the bottom of a fennel bulb into ¼ -½ inch slices. Combine with a tablespoon of extra-virgin olive oil, kosher salt, and ground black pepper. Add the slices to the middle third of the sheet pan.
- Remove the casing from the Italian sausage. Break it into bite-size pieces and add to the last third of the sheet pan.
- Place the sheet pan in the oven and roast for 15 minutes.
- While the ingredients are roasting, start a large pot of water boiling over medium high heat.
- Mince the 4 cloves of garlic.
- Remove the sheet pan from the oven after 15 minutes. Remove the Italian sausage from the pan and replace with the grape tomatoes. You want the tomatoes to be coated with the rendered fat from the sausage. Turn the artichokes and shallots over for even roasting.
- Roast the vegetables for another 15-18 minutes. The artichokes should be browned. The fennel will have a softer texture and browned edges. The tomatoes will be withered and jammy.
- As the vegetables roast, add the linguini to salted boiling water. Cook the pasta for 2 minutes less than the package instructions. The pasta will finish cooking when combined with the artichoke sauce.
- Before draining the pasta, reserve 2 cups of pasta water.
Roasted Artichoke Pasta Sauce
- Remove the artichokes and shallots from the pan and place in a blender jar or a food processor.
- Pour the white wine, heavy cream, and 1 cup of pasta water into the blender jar. Add the pecorino romano cheese, salt, and pepper. Process for 30-40 seconds.
- If the sauce seems too thick, add ¼ cup of pasta water at a time, processing for 15-20 seconds each time. The sauce should be creamy but thin enough to coat the pasta. You do not want a clumpy sauce.
- Toss the cooked pasta and artichoke mixture in the empty stock pot on medium heat to continue cooking the pasta.
- Add the Italian sausage and the fennel to the pasta and toss to combine. Heat for 3-4 minutes until everything is hot and the pasta is al dente.
- Garnish with roasted pin nuts and minced fresh parsley. Squeeze some fresh lemon juice over the pasta. Finish with a sprinkle of pecorino romano.
FAQ's
Can I use a different type of sausage?
Absolutely! You can use chicken sausage for a lighter option. Adjust the seasoning accordingly to suit your taste preferences.
What can I serve with this pasta dish?
This complete meal is perfect on its own, but you can also serve it with a side salad or crusty bread to round out the meal.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop for a quick and delicious meal the next day. You may need to add a little chicken stock or water to rehydrate the sauce.
Is there a substitution for the pecorino romano cheese?
You can use parmesan cheese in the same amounts as a substitute.
Indulgent and Rich Pasta Recipe
With its rich and creamy sauce, savory sausage, and perfectly cooked pasta, this delectable Pasta with Roasted Artichoke Sauce and Italian Sausage is satisfying comfort food.
This indulgent pasta recipe comes together in 40 minutes and doesn't require a lot of prep. The marriage of caramelized artichokes with hearty Italian sausage is a combo that can't be beaten.
Here are a couple of other weeknight pasta recipes -
https://tenpoundcakecompany.com/roasted-caponata-pasta/
https://tenpoundcakecompany.com/easy-garlic-lemon-shrimp-pasta/
Recipe
Pasta with Roasted Artichoke Sauce and Italian Sausage
Servings: 8
Calories: 539kcal
Pasta with Roasted Artichoke Sauce and Italian Sausage has roasted fennel and jammy tomatoes combined with browned crispy Italian sausage. Everything is tossed in a creamy roasted artichoke sauce blended with pecorino romano cheese and white wine.
Print Recipe
Equipment
- 1 rimmed sheet pan
- 1 cutting board
- 1 knife
- 1 set of tongs
- 1 small bowl
- 1 stock pot
- 1 blender or food processor
Ingredients
- 14 ounces marinated artichoke halves (397 grams)
- 4 cloves garlic
- 10 ounces fennel, sliced (1 large bulb, 290 grams, 2 cups)
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ¼ pinch ground black pepper
- 10 ounces grape tomatoes (284 grams)
- 2 links Italian sausage (7.5 ounces/212 grams)
- 2 ounces shallots (about 8 small/58j grams)
- 2 tablespoons white wine
- ¼ cup heavy cream
- 1 cup pecorino romano cheese, grated
- 1½ cups pasta water
- 1 pound linguini (454 grams)
- ½ cup roasted pine nuts optional garnish
- 2 tablespoons minced parsley
- 5 lemon wedges
Instructions
- Preheat oven to 425°
Oven Roasted Pasta Sauce
- Remove the papery peel from the shallots.
- Combine the shallots with marinated artichokes and place on ⅓ of the rimmed sheet pan.
- Cut the bottom of the fennel bulb into ¼-½ inch slices. Toss the fennel with 1 tablespoon of extra-virgin olive oil, ¼ teaspoon of kosher salt, and a pinch of ground black pepper. Place the fennel in the middle third of the sheet pan.
- Remove the casing from the Italian sausages. Break the sausages into large pieces and place them on the last third of the sheet pan.
- While the pasta ingredients are roasting, mince 4 cloves of garlic.
- Place the sheet pan in the preheated oven and roast the ingredients for 15 minutes.
- While the vegetables are roasting, start boiling a pot of water over medium-high heat.
- After 15 minutes, the sausage should be browned. Remove it from the pan into a small bowl.
- Toss the fennel with the minced garlic. Turn the artichoke halves and shallots over so they roast evenly.
- Add the grape tomatoes to the sheet pan where the sausage had been. You want them to roast in the fat left behind from the sausages.
- Place the sheet pan in the oven for 15-18 more minutes. The artichokes should be browned, especially on the edges. The fennel should be softened and browned. The tomatoes will look wrinkled but will still be whole.
- As the vegetables roast, add the linguini to a pot of boiling salted water. Cook the pasta for 2 minutes less than the recommended time on the package. It will finish cooking in the artichoke sauce.
- Before draining the pasta, reserve 2 cups of pasta water.
Prepare Roasted Artichoke Sauce
- Remove the artichokes and shallots from the sheet pan and place them in a blender or food processor.
- Add 2 tablespoons of white wine, ¼ cup of heavy cream, and 1 cup of pasta water to the blender.
- Add ½ cup of grated pecorino romano, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the blender. Process for 30 - 40 seconds.
- If the sauce seems too thick, add more pasta water, ¼ cup at a time, and process for 15-20 seconds each time. You should have a creamy sauce that will coat the pasta without being clumpy.
- Toss the linguini with the roasted artichoke sauce in the empty stock pot and heat over medium heat. Add the fennel and the sausage. Heat for 3-4 minutes until everything is hot and the pasta is al dente.
- When serving, add the roasted tomatoes to the top of a bowl of pasta. Sprinkle pine nuts and minced parsley on top. Squeeze a lemon wedge over the pasta and serve. Add a couple of tablespoons of pecorino romano on each bowl of pasta.
Notes
Can I use a different type of sausage?
Absolutely! You can use chicken sausage for a lighter option. Adjust the seasoning accordingly to suit your taste preferences.
What can I serve with this pasta dish?
This complete meal is perfect on its own, but you can also serve it with a side salad or crusty bread to round out the meal.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop for a quick and delicious meal the next day. You may need to add a little chicken stock or water to rehydrate the sauce.
Is there a substitution for the pecorino romano cheese?
You can use parmesan cheese in the same amounts as a substitute.
Nutrition
Calories: 539kcal | Carbohydrates: 54g | Protein: 18g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 791mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1090IU | Vitamin C: 29mg | Calcium: 199mg | Iron: 3mg
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NANCY ANN HEARON says
This looks amazing! Can't wait to make!
Julie says
It's delish! I hope you enjoy it.