Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

I am a sucker for pasta. Given my own way, I would have pasta at least twice a week. I love it because it’s so versatile, but I have to admit that more often than not, I turn to only a handful of recipes when I’m making a pasta. Of course I love a good marinara and a great bolognese pasta, but one of my absolute favorite pasta recipes is the one that follows. The tomato sauce is rich, the Italian sausage is spicy, the peppers are sweet and the artichokes add another dimension altogether. I think it’s just difficult for me to pass on an opportunity to enjoy this combination, so I return to it over and over again… very happily!

Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

Serves 4

Ingredients:

• 4 links hot Italian sausage, casings removed and crumbled (about 2 pounds)
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• pinch crushed red pepper flakes
• ½ cup Cabernet Sauvignon
• 1 28-ounce can crushed tomatoes
• 1 8.5-ounce jar sun-dried tomatoes, drained
• 1 zucchini, sliced into half moons
• 1 14-ounce jar artichokes (marinated or water packed), drained
• 2 fresh tomatoes, chopped
• salt
• freshly ground black pepper
• 1 pound dried rotini or other shaped pasta
• Parmesan cheese, grated (optional)

Directions:

1. Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for 10 minutes or until the peppers are tender.
3. Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.
4. Add the sun-dried tomatoes, zucchini and artichokes and continue to cook for 20 minutes, or until everything has warmed through and reduced somewhat. Add the fresh tomatoes and warm through. Season to taste with salt and freshly ground black pepper.
5. While the sauce is simmering, bring a large stockpot of salted water to a boil.
6. Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.