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Greek Pasta Bowl

Course Main Course
Author Amye Melton

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.