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Publix Simple Meals

Sausage and Artichoke Bolognese With Sun-Dried Tomato Bread

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Preheat oven

-- Prepare bread; begin to bake - 10 minutes

-- Prepare pasta recipe; serve - 25 minutes


Cooking Instructions

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.)


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.

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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Nutritional Information

Sausage and Artichoke Bolognese

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%

Sun-Dried Tomato Bread

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%