Sometimes cooking can be a challenge for all of us. Our days are filled with work, meetings, sports, kids, and many other things. So often, picking up dinner is easier. Although that’s not always bad, there’s nothing quite as good as a home-cooked meal.
This recipe is ideal for a weeknight dinner when time is short. This easy, Greek-style dish is loaded with flavor. For this recipe, I used chicken sausage. I recently tried it for the first time. Now you can find it on my table at least once a week. It is available in various flavors, and it’s so very delicious.
The chicken sausage paired great with artichoke hearts, sun-dried tomatoes, onions, lemon juice, goat cheese, pasta, and arugula. Adding some starchy pasta water adds flavor and helps thicken the sauce.
Greek Pasta Bowl
Ingredients
- 1 16-ounce package Rigatoni pasta or pasta of your choice
- 1-2 tablespoons extra virgin olive oil
- 1 medium red onion chopped
- 2-3 cloves fresh garlic minced
- 12-ounce package Chicken sausage cut into rounds
- 1 14-ounce jar marinated artichoke hearts drained
- 1/2 cup sun-dried tomatoes chopped
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper to taste
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes or to taste
- 8 ounces goat cheese crumbled
- 1 cup arugula
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- While pasta cooks, heat a large skillet over medium-high heat. Add oil and sauté onion until tender. Add garlic and cook for about 1 minute, or until fragrant.
- Add sausage and cook until browned on both sides.
- Add artichoke hearts, sun-dried tomatoes, lemon juice, salt, pepper, oregano, chili flakes, goat cheese, cooked pasta and a couple of ladles of pasta water. Stir to combine and heat through. Add arugula and toss.
- Remove from heat, Garnish with lemon wedges, if desired. Serve.
