Sausage and Artichoke Bolognese

Ingredients 1 (12-oz) jar roasted red peppers, coarsely chopped
2 large tomatoes, coarsely chopped
6 cloves garlic, finely chopped
3/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons Italian parsley, coarsely chopped
3 (4-oz) links frozen pork (or chicken) Italian sausage, thawed
2 tablespoons olive oil
16 oz ziti pasta
1 (12-oz) jar marinated artichoke hearts, drained
3/4 cup sun-dried tomato pesto
3/4 cup heavy cream
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese blend

Prep

• Bring water to boil for pasta.
• Chop peppers, tomatoes (2 cups), and garlic.
• Chop olives; set aside. Chop parsley; set aside.
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
2. Cook and drain pasta following package instructions.
3. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated.
4. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.
5. Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)