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Publix Aprons Recipes

Sausage and Artichoke Bolognese With Sun-Dried Tomato Bread

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven
  • Prepare bread; begin to bake - 10 minutes
  • Prepare pasta recipe; serve - 25 minutes

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.)

CALORIES (per 1/8 recipe) 510kcal; FAT 25g; CHOL 45mg; SODIUM 920mg; CARB 56g; FIBER 3g; PROTEIN 16g; VIT A 40%; VIT C 60%; CALC 8%; IRON 20%

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Sun-Dried Tomato Bread

Ingredients
olive oil (to coat pan)
1 can French bread dough (11–13 oz)
2 tablespoons sun-dried tomato pesto
2 tablespoons shredded Parmesan cheese blend, divided

Steps
  1. Preheat oven to 350°F. Coat baking sheet lightly with oil. Unroll dough on work surface and coat with pesto, up to 1 inch from edge.
  2. Sprinkle with 1 tablespoon cheese; roll lengthwise. Place on baking sheet, seam side down; sprinkle with remaining  1 tablespoon cheese. Bake 18–20 minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 4g; CHOL 5mg; SODIUM 580mg; CARB 37g; FIBER 1g; PROTEIN 7g; VIT A 2%; VIT C 0%; CALC 4%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 13 ITEMS TO LIST

Dairy
Add to your grocery list 1 can (11-13 oz) French bread dough
Add to your grocery list 3/4 cup heavy cream

Deli
Add to your grocery list 1/4 cup + 2 tbsp shredded Parmesan cheese blend

Dry Grocery
Add to your grocery list 1 (12-oz) jar marinated artichoke hearts
Add to your grocery list 3/4 cup pitted kalamata olives
Add to your grocery list 1 (12-oz) jar roasted red peppers
Add to your grocery list 1 (8.1-oz) jar sun-dried tomato pesto
Add to your grocery list 16 oz ziti pasta

Meat
Add to your grocery list 3 (4-oz) links frozen pork (or chicken) Italian sausage

Produce
Add to your grocery list 1/4 bunch Italian parsley
Add to your grocery list 6 cloves garlic
Add to your grocery list 2 large tomatoes

From Your Pantry
Add to your grocery list 2 tbsp olive oil + extra (to coat pan)

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Aprons Advice

  • Complete your meal with a fresh salad blend and cheesecake for dessert.
  • You can use the sausage and artichoke mixture to enhance your favorite lasagna recipe.
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Recipe Version past0053