Castellane with Sausage, Artichokes and Asparagus


6 servings
2 tablespoons of extra virgin olive oilextra-virgin olive oil2
1 pound Italian hot sausages, casings removedspicy italian sausage1
2 (8-ounce) packages frozen artichoke hearts, thawedfrozen artichoke hearts2
1 cup asparagus, trimmed and cut crosswise into 1-inch piecesasparagus1
2 large garlic cloves, choppedgarlic clove2
1 ¾ cups chicken brothchicken broth1 ¾
½ cup dry white winedry white wine½
12 ounces whole grain Castellane or Penne pastawhole grain Castellane pasta12
½ cup shredded Parmesan cheeseparmesan cheese½
⅓ cup chopped fresh basilbasil
1 cup cherry heirloom tomatoes, halvedcherry heirloom tomatoes1
¼ cup chopped fresh Italian parsleyfresh italian parsley¼
½ teaspoon kosher salt kosher salt½
¼ teaspoon freshly ground pepperfreshly ground black pepper¼
8 ounces water-packed fresh mozzarella, drained and cubed (optional)fresh mozzarella cheese8
Additional shredded Parmesan cheeseparmesan cheese1


Heat the oil in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the asparagus, artichokes and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth and wine. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil, tomatoes and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

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