A tangy twist on pasta night, this simple Chicken Sausage & Artichoke Pasta recipe is a feast for both your eyes and your taste buds.
Question: What’s tangy, filling, delicious, and easy to get onto your table in 45 minutes? Answer: This Chicken Sausage & Artichoke Pasta recipe, of course! I topped mine with a little chopped fresh parsley from my garden for a dash of color, but that’s totally optional — the rest of the ingredients here are basic staples that make this an easy weeknight pasta recipe for any season.
Doesn’t this look deliciously different? Artichoke pasta with chicken sausage is an easy to throw together, all-in-one dinner. And, it’s just as easy to throw together a simple homemade salad dressing using the rest of your artichoke marinade and enjoy a side salad with your pasta dinner. Waste not, want not, right?
An all ALDI recipe, this simple weeknight pasta is inspired by a few staple ALDI ingredients that I almost always have on hand. To create today’s sausage & artichoke pasta, I combined a pack of Never Any chicken apple sausage with a box of Reggano pasta, a little Priano shredded Parmesan, and a jar of Tuscan Garden artichoke hearts. Throw in a couple cans of diced tomatoes & some basic spices, a little onion & garlic, and boom! A pretty pot of pasta that serves six.
Chicken Sausage & Artichoke Pasta
Ingredients
12 oz bowtie pasta (farfalle)
1 Tbsp olive oil
1/2 of a medium yellow onion, chopped
2 tsp minced garlic (about 4 cloves)
12 oz fully cooked chicken sausage, sliced into coins
2 14.5 oz cans diced tomatoes
1 tsp oregano
1 tsp parsley
1/4 tsp crushed red pepper
12 oz jar marinated artichoke hearts, drained (reserve marinade)
1 Tbsp marinade from the jar of artichoke hearts, or to taste
1/2 cup shredded Parmesan cheese
Directions
Set water on to boil, salt generously, and cook pasta al dente per package directions. Drain pasta and return to its pot.
While the pasta cooking process is going on, drain the artichoke hearts (but reserve the liquid), chop the onion & garlic, and slice up the sausage.
Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for two minutes. Stir in the garlic and sausage and brown for three more minutes, stirring occasionally.
Stir in the tomatoes, oregano, parsley, and crushed red pepper, then reduce heat under the pan to medium-low and simmer for ten minutes, continuing to stir occasionally.
Stir in the artichoke hearts, 1 Tbsp of reserved marinade from the jar, and the Parmesan cheese. Simmer & stir occasionally for another 5-7 minutes, breaking the artichoke hearts into smaller pieces as you stir. Add more marinade to taste, if desired (I didn’t, but everyone has different tastes!).
Add the cooked pasta to the skillet and toss to coat.
Serve hot, topping with additional Parmesan and fresh chopped parsley if desired.
Note: I recommend using chicken apple sausage (or another slightly sweet variety) to provide a nice contrast to the tangy artichokes and Parmesan cheese here.
That’s a pretty chicken sausage pasta
So, the next time you’re trying to figure out something new to do with a box of pasta, why not try adding in some chicken sausage and artichokes and see where the night takes you? This easy weeknight pasta recipe is a flavorful and filling way to feed your family.
Chicken Sausage & Artichoke Pasta, printable recipe
Chicken Sausage & Artichoke Pasta
Ingredients
- 12 oz box bowtie pasta (farfalle)
- 1 Tbsp olive oil
- 1/2 medium yellow onion chopped
- 2 tsp minced garlic about 4 cloves
- 12 oz fully cooked chicken sausage sliced into coins
- 2 14.5 oz cans diced tomatoes
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp crushed red pepper
- 12 oz jar marinated artichoke hearts drained (reserve marinade)
- 1 Tbsp marinade from the jar of artichoke hearts or to taste
- 1/2 cup shredded Parmesan cheese
Instructions
- Set water on to boil, salt generously, and cook pasta al dente per package directions. Drain pasta and return to its pot.
- While the pasta cooking process is going on, drain the artichoke hearts (but reserve the liquid), chop the onion & garlic, and slice up the sausage.
- Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for two minutes. Stir in the garlic and sausage and brown for three more minutes, stirring occasionally.
- Stir in the tomatoes, oregano, parsley, and crushed red pepper, then reduce heat under the pan to medium-low and simmer for ten minutes, continuing to stir occasionally.
- Stir in the artichoke hearts, 1 Tbsp of reserved marinade from the jar, and the Parmesan cheese. Simmer & stir occasionally for another 5-7 minutes, breaking the artichoke hearts into smaller pieces as you stir. Add more marinade to taste, if desired (I didn’t, but everyone has different tastes!).
- Add the cooked pasta to the skillet and toss to coat.
- Serve hot, topping with additional Parmesan and fresh chopped parsley if desired.
Notes
More easy weeknight pasta recipes?
Why settle for your basic pasta and sauce all the time, when there are so many different ways to jazz things up? This one was so much fun, that here are five more easy weeknight pasta recipe ideas for you…
- Gyros inspired pasta with Greek yogurt sauce
- Butternut squash and kale browned butter pasta
- Pasta Florentine with salmon
- Creamy avocado pasta with chicken
- Smoked sausage, zucchini, and spinach pasta
Variety, it is the spice of your pasta life.
Recipes in the real world
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
Cynthia
Monday 13th of September 2021
I couldn't rate the original since I didn't have all the ingredients to make it (or chose to omit some), but this was a wonderful base which was good both as a pasta dish - and a pasta salad! Husband raved, too!
Substitutions: apple chicken sausage that had to be cooked (2 big sausages, ~3/4#), 1 roma tomato + spicy tomato juice (which really isn't spicy, but has a distinct flavor from regular), omitted parsley and crushed red pepper, and added fresh spinach cooked in lemon juice and spicy brown mustard. Since there was only two of us, made only 8 oz. pasta (bronze cut trottoli).
Super yummy and will be making again!
Kristen
Thursday 31st of October 2019
This was so good! I doubled the sausage for more protein and it was a winner with the whole family.
Elizabeth Bond
Tuesday 29th of October 2019
I had some chicken teriyaki pineapple meatballs, switched for the sausage, worked out well. Some ideas, switch pasta with yellow squash, add in spinach and black olives. Just yummy thoughts for later.
Cynthia
Monday 13th of September 2021
While your substitution sounds good, it did change the flavor profile, so one really couldn't rate the original.
I did love spinach in my version. And toyed with adding olives, but I only had kalamata and manzanilla. I think it was a good decision to leave either out.