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Italian Sausage with Artichokes and Feta

Total Time

Prep/Total Time: 25 min.


4 servings

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


  • 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
  • Hot cooked gemelli or spiral pasta
  • Minced fresh parsley, optional


  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. Serve with pasta. If desired, sprinkle with parsley.
    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.

Nutrition 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.

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