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Spicy Sausage and Artichoke Linguine

Scott Phillips

Servings: 4 to 6

Nutty, buttery artichokes balance spicy Italian sausage, while crispy breadcrumbs and creamy mascarpone sauce make the whole dish hard to resist.


  • 1 Tbs. unsalted butter
  • 1 cup fresh breadcrumbs, preferably sourdough
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1 lb. hot Italian sausage, casings removed
  • 2 Tbs. olive oil
  • 6 medium fresh artichoke hearts (see how to trim artichokes down to their hearts), cut into eighths
  • 3 large garlic cloves, thinly sliced lengthwise
  • 1 tsp. chopped fresh rosemary
  • 1 cup unsalted chicken stock or lower-salt chicken broth
  • 4 oz. mascarpone, at room temperature
  • 10 oz. linguine
  • 1 lemon, cut into wedges

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 55
  • Sodium (mg): 950
  • Carbohydrates (g): 53
  • Fiber (g): 7
  • Protein (g): 20


  • In an 8-inch skillet, heat the butter over medium heat until the foam subsides.
  • Add the breadcrumbs, 1 Tbs. of the parsley, 1/4 tsp. salt, and 1/4 tsp. pepper, and cook, stirring constantly, until the breadcrumbs are golden brown, about 3 minutes. Set aside to cool.
  • Cook the sausage in a 12-inch skillet over medium-high heat, breaking it apart with a spoon, until browned, 6 to 8 minutes. Transfer to a plate.
  • Heat the olive oil over medium heat. Season the artichokes with 1/2 tsp. salt, and cook until brown on each side, turning as needed, 7 to 9 minutes total. Transfer them to another plate. Add the garlic and rosemary to the skillet and cook until fragrant, 15 seconds. Raise the heat to medium high, add the chicken stock, mascarpone, and sausage, and continue to cook until slightly thickened, 3 to 5 minutes. Meanwhile, bring a large pot of wel-lsalted water to a boil. Cook the linguine according to package directions until al dente.
  • Reserve 1 cup of the pasta water, and drain. Add the linguine and half of the breadcrumbs to the skillet and toss with the sauce and enough pasta water to moisten, if needed. Divide among 4 to 6 shallow bowls or plates, top with the artichokes and remaining breadcrumbs, garnish with the remaining parsley, and serve with lemon wedges on the side.


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Reviews (3 reviews)

  • divi2 | 03/23/2018

    Great! I used canned artichoke hearts and turkey sausage.

  • pansarra | 03/20/2018

    The flavors in this dish were spot on. Super satisfying. I used frozen artichoke hearts instead of the fresh ones and it was fine. I have never used marscapone cheese in a pasta sauce before. Reminded me a little of alfredo sauce. Food coma on the couch afterwards.

  • LolaSyd | 05/14/2016

    Delicious! This was the first time I had used fresh artichokes in a dish and we absolutely loved it. This recipe has become a favourite in our family. Make sure you use a good quality sausage as it will make or break the recipe. Enjoy!

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