Pasta & Pizza

Penne with Spicy Sausage and Artichoke Ragout



  • 1 jar Vero Gusto Sicilian Herb sauce
  • 1 box Barilla Collezione Penne
  • 1 lb spicy Italian sausage, without casing
  • 1/2 cup dry white wine
  • 4 artichokes, cleaned and wedged
  • 2 tbsp olive oil
  • 1/2 cup Romano cheese, grated
  • 1 tbsp Italian parsley, chopped
  • Salt and pepper to taste


  1. Boil a pot of water for pasta.
  2. In a skillet, brown the crumbled sausage until cooked through.
  3. Stir in white wine and reduce before adding Vero Gusto, 1 cup of hot water and the artichokes.
  4. Bring to a boil and cook for five minutes over medium heat or until artichokes are thoroughly cooked. If needed, add a bit of leftover pasta water.
  5. Drain penne and add to the creamy sauce. Toss over high heat until well-combined.
  6. Top with cheese and parsley before serving.

Nutrition Profile

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