Tasty, wholesome and easy to prepare, this dish is sure to become a family favourite


  • 2 tbs. olive oil

  • 20g butter

  • 1 large onion, very finely sliced

  • 2 tbs. finely chopped sage

  • 1 clove garlic, finely sliced

  • 4 Italian pork sausages, casings removed

  • 2 large handfuls dried porcini mushrooms, rehydrated in warm water

  • 6 artichoke hearts, marinated in oil

  • 2 tbs. chopped parsley

  • Salt and pepper

  • 1 handful parmesan

  • 400g San Remo penne pasta


  • 1.

    Cook the pasta as per packet directions

  • 2.

    In the meantime, pour the oil into a large frying pan and cook the sausage meat. Add the butter, onions, garlic and sage and gently cook until they are soft and tender.

  • 3.

    Drain the porcini (reserve liquid) mushrooms and add them to the pan. Season with salt and pepper and sauté for 5 minutes. Toss through the artichokes and cook for a further 2 minutes with a few tablespoons of the mushroom water (this will intensify the mushroom flavour in the sauce).

  • 4.

    Remove from the heat and season with salt and pepper and gently stir through the parmesan and parsley.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 298kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 53g
  • Sugar 2g
  • Sodium 267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Time: 25 minutes
Serves: 4

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