Italian Sausage with Artichokes and Feta Recipe

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Italian Sausage with Artichokes and Feta Recipe
Italian Sausage with Artichokes and Feta Recipe photo by Taste of Home
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Italian Sausage with Artichokes and Feta Recipe

Read Reviews
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Publisher Photo
To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. —Aysha Schurman, Ammon, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1/2 cup tomato sauce
  • 1/4 cup dry red wine or chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup crumbled feta cheese
  • Minced fresh parsley, optional
  • Hot cooked gemelli or spiral pasta

Directions

In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. If desired, sprinkle with parsley. Serve with pasta.
Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.
Yield: 4 servings.
Originally published as Italian Sausage with Artichokes and Feta in Simple & Delicious April/May 2015

Nutritional Facts

1 cup (calculated without pasta): 435 calories, 35g fat (11g saturated fat), 69mg cholesterol, 1149mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 16g protein.

  • 1 pound bulk Italian sausage
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1/2 cup tomato sauce
  • 1/4 cup dry red wine or chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup crumbled feta cheese
  • Minced fresh parsley, optional
  • Hot cooked gemelli or spiral pasta
  1. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
  2. Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. If desired, sprinkle with parsley. Serve with pasta.
    Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.
    Yield: 4 servings.
Originally published as Italian Sausage with Artichokes and Feta in Simple & Delicious April/May 2015

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MY REVIEW
lorettalib User ID: 4493956 222178
Reviewed Mar. 6, 2015

"I liked this recipe, my husband did not, but he's from Italy and objected to the feta cheese. I found this recipe to be quick, easy and flavorful. I will make it again when my husband is not home. I used a 8 oz. can of tomato sauce because I did not want to waste a half can of sauce and a 4 oz. packet of feta cheese."

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