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Artichoke and Sausage Rigatoni

Artichoke and Sausage Rigatoni


We love this dish for its contrasts: The deeply savory Italian sausage and dry-sweet artichoke heart against the milky, fresh Burrata mozzarella is like heaven. And the mouthfeel is so chewy, soft, al dente — and lush, thanks to the parmesan, wine, and chicken stock, which blend to create a sauce that’s light and silky.

It’s also great because, for all that complexity and sophistication, it’s dead simple to make, and it comes together in 30 minutes. It’s the kind of thing you can make on a weeknight or any night you’re short on time but not on conviviality, like before you go out to see a movie on a Saturday night.

Our tip: Pair this beauty with a dry Riesling, like Chateau Ste. Michelle — its crisp acidity and minerality will complement the meaty sausage, but it’s fruity enough that it won’t take down the artichokes and that light, creamy sauce.

Servings: 4 to 6

2 Tbsp olive oil
1 lb Italian sausage meat, spicy or mild (no casing)
14 oz can artichoke quartered hearts, drained
½ cup sundried tomatoes, drained and sliced
2 cups chicken broth
½ cup white wine
1 lb rigatoni pasta
½ cup shredded parmesan
2 Tbsp Italian parsley
Salt, to taste
Pepper, to taste
8 oz Burrata
¼ cup fresh basil, slivered


  1. In a large pot, heat the olive oil over medium high heat and add the sausage in bite-size pinches, cooking until they are brown and crispy on all sides, about 5 to 7 minutes. 
  2. Remove the sausage and set it aside. Pour off the oil, lower the heat to medium, and add the artichoke hearts and sliced garlic, sautéing for 2 minutes.
  3. Toss in the sun-dried tomatoes and wine and sauté for another minute.
  4. Add the chicken broth and bring the mixture to a simmer for 10 minutes.
  5. Meanwhile, bring a large pot of water to a rolling boil, season generously with salt, and cook the pasta until it’s al dente, following the packaging instructions.
  6. Drain the pasta and add it to the broth in the pot.
  7. Add the sausage, parmesan cheese, and parsley and toss to combine all the ingredients. Season with salt and pepper.
  8. Garnish with Burrata quarters and a sprinkle of fresh basil and serve immediately. 

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