Elk Sausage Bbq Artichoke Pasta Recipes

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories Dinner Pasta Quick & Easy Pine Nut Sausage Artichoke Tomato

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
Divide pasta among plates. Season with pepper and top with peperoncini.

ELK SAUSAGE BBQ ARTICHOKE PASTA

Elk Sausage BBQ Artichoke Pasta image

This recipe includes elk sausage, pasta, zucchini, mushrooms, artichike hearts and fresh tarragon. The elk can be substituted easily for pork sausage.

Provided by NevadaFoodies

Categories One Dish Meal

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 lb elk sausage
2 cups dry pasta
3 garlic cloves
1 cup artichoke heart
1 cup zucchini
1 cup mushroom
fresh tarragon
olive oil
salt and pepper

Steps:

Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.

Nutrition Facts : Calories 205.7, Fat 0.9, SaturatedFat 0.2, Sodium 145.7, Carbohydrate 41.8, Fiber 4.3, Sugar 2.1, Protein 8.6

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