Rigatoni with Sausage Artichokes and Asparagus

Nutriscore Rating: 68/100

Rigatoni with Sausage, Artichokes, and Asparagus is a flavorful, hearty dish that combines the comforting texture of al dente pasta with vibrant, seasonal vegetables and savory Italian sausage. Perfect for a weeknight dinner or special occasion, this recipe features tender asparagus spears, tangy artichoke hearts, and a hint of spice from red pepper flakes. The dish is brought together with a light garlic-infused olive oil sauce and a generous sprinkling of Parmesan cheese, creating a perfectly balanced meal. Quick to prepare in under 35 minutes, this recipe is ideal for those looking for a satisfying, easy-to-make dinner that’s full of fresh flavors. Garnish with chopped parsley for an elegant finishing touch and serve with a side of crusty bread for a complete dining experience.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 12 oz rigatoni pasta
• 8 oz Italian sausage (mild or spicy)
• 1 cup artichoke hearts (canned or jarred, drained and quartered)
• 1 bunch asparagus spears
• 3 count garlic cloves (minced)
• 3 tbsp olive oil
• 1 cup grated Parmesan cheese
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped, optional for garnish)

📝 Instructions

10 steps

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While the pasta cooks, trim the tough ends off the asparagus and cut the spears into 2-inch pieces.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.

4. In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.

5. Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they turn bright green and start to soften.

6. Add the artichoke hearts to the skillet and cook for an additional 2 minutes, just to warm them through. Season with salt, black pepper, and red pepper flakes.

7. Return the cooked sausage to the skillet along with the drained rigatoni. Add the remaining tablespoon of olive oil and stir to combine all the ingredients.

8. Gradually add the reserved pasta water, 1/4 cup at a time, stirring until a light sauce forms and the pasta is well coated.

9. Remove from heat, sprinkle with grated Parmesan cheese, and toss to combine.

10. Garnish with fresh parsley, if desired, and serve immediately.

Nutrition Facts

1 serving (321.8g)

Calories		499
% Daily Value*
Total Fat		29.0 g	37%
	Saturated Fat	9.7 g	48%
	Polyunsaturated Fat	0.0 g
Cholesterol		53 mg	18%
Sodium		1400 mg	61%
Total Carbohydrate		38.6 g	14%
	Dietary Fiber	6.8 g	24%
	Total Sugars	2.3 g
Protein		24.5 g	49%
Vitamin D		0.0 mcg	0%
Calcium		291 mg	22%
Iron		4.5 mg	25%
Potassium		488 mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1045 cal (50.9%%)

Protein: 393 cal (19.1%%)

Carbs: 617 cal (30.0%%)