Rigatoni with Sausage Artichokes and Asparagus
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.
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Recipe Information
Ingredients
- 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
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.
While the pasta cooks, trim the tough ends off the asparagus and cut the spears into 2-inch pieces.
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.
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they turn bright green and start to soften.
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.
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.
Gradually add the reserved pasta water, 1/4 cup at a time, stirring until a light sauce forms and the pasta is well coated.
Remove from heat, sprinkle with grated Parmesan cheese, and toss to combine.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 6029 mg | 262% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 10.9 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1176 mg | 90% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1984 mg | 42% | |
*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.
