To be totally honest here, the ingredients I used with this pasta dish were chosen solely on the fact that they were all I had in the house and needed to use up. Sometimes dishes like that unexpectedly turn into the best :) enjoy!

Ingredients

• ¼ cup sweet onion, chopped

• 1 shallot, diced

• 2 yellow bell peppers, chopped

• 1 jar marinated artichokes, drained and chopped

• 2-4 tablespoons olive oil

• ½ tablespoon red chili pepper flakes

• 2 cups uncooked cavatelli pasta (or orecchiette)

• 5 kale and chicken sausage links, removed from casing

• Salt and pepper

• Parmesan cheese

• Handful fresh parsley, chopped

Instructions

1. Fill a pot with water and bring to a boil.

2. In the meantime, using a large saucepan over medium heat, begin to heat 2 tablespoons of olive oil with chili flakes. After about 30 seconds add the shallot and onions. Cook for about a minute, until they start to become translucent.

3. Add sausage meat removed from the casing, using a wooden spoon, break up meat as it cooks.

4. Water should be boiling, add pasta and cook until al dente.

5. Once sausage meat is browned, bring heat to medium-low, then add yellow bell peppers. Season with a sprinkle of salt and pepper. Stir to combine. Cook for a few minutes until peppers begin to get tender, but not soggy.

6. Add artichokes to the pan, stir to combine.

7. Pasta should be done. Reserve ½ cup of the starchy water. Pour into sausage mixture. Stir for about a minute then add the strained pasta.

8. Drizzle with a little olive oil if it seems dry. However, the pasta water and oils from the artichokes should be plenty to keep it juicy.

9. Top with freshly grated parmesan cheese and freshly chopped parsley. Stir to combine and serve immediately.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade