Wednesday, May 14, 2014

Pasta with Sausage and Artichokes

Great recipe!  Made last night and loved every bite.  Very fresh with all of the herbs and tomatoes added at the end!  This recipe is from Giada and I saw it on the today show :)

Pasta with sausage and artichokes 

From Giada


6 servings

2 tablespoons of extra virgin olive oil

1.5 pound Italian hot sausages, casings removed

2 16 oz cans of artichokes in water, not drained

2 large garlic cloves, chopped

1 ¾ cups chicken broth

½ cup dry white wine

12 ounces whole grain Castellane or Penne pasta

½ cup shredded Parmesan cheese

⅓ cup chopped fresh basil

1 cup cherry tomatoes, halved

¼ cup chopped fresh Italian parsley

½ teaspoon salt

¼ teaspoon freshly ground pepper

8 ounces water-packed fresh mozzarella, drained and cubed


Heat the oil in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth and wine. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil, tomatoes and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

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