One Pot Sausage Artichoke Pasta Bake
Servings: 4
Ingredients
- 1 tablespoon olive oil
- ½ lb (3 links) sweet/mild Italian sausage, casing removed*
- 4 cloves garlic, sliced thinly
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon sun dried tomatoes in oil, chopped
- 1 6.5 oz jar Marinated artichoke hearts, drained
- ½ cup white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups half and half
- ¾ cup heavy cream
- 2 ½ cups shell pasta
- salt and fresh ground black pepper, to taste
- 1 cup fresh shredded asiago cheese*
- 1 cup shredded mozzarella cheese
- fresh basil leaves, for serving
Instructions
- Preheat oven to 350 degrees. 2. Heat oil over medium heat in a large cast iron skillet or oven safe skillet until shimmering, about 2 minutes. 3. Add sausage to the pan and cook, breaking up as you go, until browned and cooked through, 5-8 minutes. 4. Add the crushed red pepper flakes and sliced garlic and cook, stirring occasionally until fragrant, 1 minute. 5. Add the chopped sun dried tomatoes, drained artichoke hearts and wine. 6. Cook over medium heat for 2 minutes, until wine is most evaporated. 7. Reduce the heat to medium-low and add half and half, heavy cream and pasta. Season with salt and pepper to taste. 8. Continue to cook, stirring occasionally, for 10-12 minutes, until liquid is reduced, and pasta is cooked through, but still al dente. If at any point the mixture looks like it’s getting too thick too quickly, reduce heat and add a bit of half and half. 9. Once pasta is cooked to al dente, turn off the heat and stir in the asiago cheese until well combined and creamy. 10. Cover top of pasta with the shredded mozzarella, and transfer the skillet to the oven. 11. Bake for 20-25 minutes on the top rack, until browned and bubbly. Serve with fresh torn basil.