Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- Cook rigatoni according to package directions. Reserve pasta water and set pasta aside.
- 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.
- 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.
- Fold in the Parmesan cheese and arugula and distribute pasta into bowls. Serve.
