Linguine Pasta with Sausage and Artichoke

Rich, flavorful, and loaded with mouthwatering morsels, my linguine pasta is the perfect comfort food to warm both belly and soul. Brimming with sweet Italian sausage, artichokes, spinach, and asparagus folded into a red wine-infused tomato sauce, this cozy recipe is sure to satisfy those pasta cravings!

Linguine pasta with all the delicious bells and whistles

Hearty, comforting and stick-to-the-ribs pasta dishes are the ultimate comfort food, especially during the winter season.

Nothing spells coziness quite like tender noodles bathed in a savory tomato sauce chock-full of all sorts of tasty bells and whistles, and this linguine pasta recipe is just the ticket when we crave some TLC and warmth for both body and soul.

Prepared with a savory sauce brimming with sweet Italian sausage, onions, garlic, artichokes, spinach and asparagus, plus a kiss of red wine, all cozied up with tender linguine pasta, this scrumptious recipe definitely hits all the flavor notes of a hearty and zesty bowl of pasta.

It's exactly the kind of bistro-inspired linguine pasta we love, and with all the zesty flavor we crave!

My linguine pasta recipe

This linguine recipe is simple to put together, yet has lots of slow-cooked taste that I love in a hearty bowl of pasta, making it so enticing.

Linguine is a flat, narrow noodle that falls between spaghetti and fettuccine in width. It can stand up deliciously to a hearty sauce, so it's perfect for this recipe.

And my tomato based sauce with sweet Italian sausage, onions, garlic, red wine, chunks of artichokes, asparagus and spinach is just divine, because it's not only incredibly zippy and loaded with flavor, but a terrific vehicle for those veggies.

Everything about this recipe makes for a hearty bowl of comforting pasta, which tastes just like one you'd find on the menu at a local bistro or Italian restaurant!

Here's a sneak peek at my linguine paste recipe with sausage and artichoke: (or just jump to the full recipe...)

1. To get started, I prepare my sauce by caramelizing some sweet Italian sausage.
2. When the sausage is done, I remove it from the pan and add in onions and aromatics.
3. A little tomato paste and some red wine goes in next, followed by the crushed tomatoes.
4. Then, the sausage is added back in, and the sauce simmers for about 30 minutes to marry the flavors.
5. Meanwhile, I cook my linguine pasta according to package instructions, and keep it warm.
6. Once the sauce has had a chance to simmer, the asparagus and artichoke is folded in and allowed to cook for a few moments before the herbs and spinach is folded in at the end.
7. To finish the dish, I add the linguine to my sauce, and fold everything together with tongs to coat, and serve while hot, topped with fresh basil and shaved parmesan, if desired.

Recipe

Linguine Pasta with Sausage and Artichoke

by Ingrid Beer

Print Recipe

This comfy-cozy, bistro-style linguine pasta is brimming with savory Italian sausage, artichoke hearts, spinach and asparagus!

Category: Entree
Cuisine: Italian-American

Yield: Serves 4

Nutrition Info: 567 calories (per serving)

Prep Time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour, 15 minutes

Ingredients:

• 8 ounces (½ package) linguine pasta
• Olive oil
• 3 sweet Italian sausage links (about 12 ounces), casings removed and crumbled
• 1 medium white onion, finely diced
• 2 teaspoons Italian seasoning
• Salt
• Black pepper
• Pinch red pepper flakes
• 6 cloves garlic, pressed through garlic press
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 (28 ounce) can plus 1 (14 ounce) can crushed tomatoes
• 12 ounces thin asparagus, bottoms trimmed, and cut into small pieces on the bias
• 1 cup frozen, quartered artichoke hearts, thawed
• 2 cups baby spinach
• 2 tablespoons chopped flat-leaf parsley
• ¼ cup julienned or torn basil leaves
• Shaved parmesan, for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a large, heavy bottom braiser or Dutch oven-style pan over medium-high heat (about 3 to 4 quart), and drizzle in about 2 to 3 tablespoons of the oil. Once the oil is hot, add in the crumbled Italian sausage and cook, breaking it up into small pieces with a wooden spoon, until browned. Remove with slotted spoon and set aside for a moment.
3. Into the drippings, add the diced onion, and saute for about 1 to 2 minutes. Then, add in the Italian seasoning, a couple of pinches of salt and black pepper, and a pinch or two of red pepper flakes, and stir. Continue to cook for several more minutes until the onion becomes golden and softened.
4. Next add in the garlic, and once it becomes aromatic, add in the tomato paste, and stir to combine, cooking the mixture for about 1 to 2 minutes to brown the tomato paste a bit.
5. Add in the red wine to deglaze the pan, and allow it to reduce until it thickens, about 30 seconds to 1 minute.
6. Next, add in all of the crushed tomatoes, and add back into the pan the browned Italian sausage, and allow the sauce to gently simmer, with lid partly askew, for about 30 minutes.
7. Meanwhile, cook your linguine according to the package instructions and keep it warm.
8. After the sauce has simmered for 30 minutes, fold in the asparagus pieces and the artichoke hearts, and allow the sauce to simmer for 3 to 5 minutes more, or until the asparagus is crisp-tender. Then, fold in the baby spinach and the parsley, allowing the spinach to just wilt into the sauce.
9. To finish, add your cooked linguine into your sauce, and using tongs, carefully toss to coat in the sauce, and serve garnished with fresh julienned basil and shaved parmesan, if desired. (You can also just ladle the sauce over your linguini, if you prefer.)

Tips & Tidbits for my linguine pasta with sausage and artichokes recipe:

• Good quality frozen or jarred artichoke hearts: I like to thaw some frozen artichoke hearts for this recipe, or use good quality jarred artichokes. I prefer to have them quartered for easy eating, not too big nor too small.
• Thin stalk asparagus for tender results: When choosing a bunch of asparagus, opt for thinner stalks as those do not need peeling, and cook very quickly once added into the hot sauce. They're also quite tender and less bitter, perfect as an addition to a pasta sauce.
• Sweet or spicy Italian sausage: While I'm going for the sweet Italian sausage here, you can easily sub spicy, if you like a bit of zip and kick. You could even sub Italian chicken sausage here if you prefer, or your favorite kind.

Craving more comfy-cozy pasta recipes like this one? Check out my recipe for Italian Drunken Noodles, Bistro Sausage Pasta, Asparagus Pasta with Prosciutto, Bucatini Pasta with Garlic Butter Sauce, Pasta Puttanesca, or my recipe for Fettuccine Bolognese with Sausage!

Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!