Fettuccine with chicken sausage and artichokes

Total Time
32 min
12 min
20 min
This pasta dinner doesn't get much easier or more satisfying, and it's on the table in a quick half hour. This hearty bowl has all the makings of a classic sausage pizza, minus the crust, of course. You could pump up the veggies by adding a thinly sliced green or yellow bell pepper to the garlic in step 2, but the Italian chicken sausage and artichoke hearts are a match made in heaven already! Red pepper flakes and fresh basil dress up store-bought marinara sauce, and you could also add some fennel seeds and oregano to the sauce pot for an extra Italian kick. Serve with a trattoria inspired green salad topped with tomatoes, pepperoncini (banana pepper) rings and some sliced, pitted black olives.


Uncooked whole wheat pasta

12 oz, fettuccine variety

Olive oil

1 tsp

Cooked chicken sausage(s)

¾ pound(s), sliced


3 medium clove(s), minced

Marinara sauce

26 oz, (1 24- to 26-ounce jar)

Canned artichoke hearts without oil

14 oz, drained and quartered if large

Red pepper flakes



2 Tbsp, thinly sliced fresh


  1. Cook fettuccine according to package directions. Drain and keep warm.
  2. Meanwhile, to make sauce, heat oil in large skillet over medium-high heat. Add sausage and cook, stirring frequently, until browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce, artichokes, and pepper flakes; bring to boil. Reduce heat and simmer until flavors are blended, about 10 minutes longer.
  3. Divide pasta evenly among 6 large shallow bowls. Top evenly with sausage mixture and sprinkle with basil.
  4. Per serving: 1 cup fettuccine and 1 cup sausage with sauce.