ARTICHOKE & SAUSAGE PASTA
A traditional Umbrian pasta dish using spring artichokes.
Provided by Deborah Mele
Categories Dried Pasta
Time 1h20m
Number Of Ingredients 9
Steps:
- Heat half the oil in a heavy saucepan over medium heat, and cook the sausages, using a fork to break up the meat, until they are browned, about 8 minutes.
- Add the garlic and cook an additional minute or two.
- Remove the sausage meat to a plate using a slotted spoon.
- Add the artichokes and remaining oil to the same pan that you cooked the sausages in, and cook over medium high heat until lightly browned, stirring as needed, about 12 minutes.
- Return the sausage to the pan and add the wine, and half a cup of water.
- Season with salt and pepper, and cook partly covered until the artichokes are very tender and the liquid has reduced and thickened.
- Heat a large pot of salted water to a boil.
- Cook your pasta of choice according to the package instructions until it is "al dente".
- Reserve a small cup of the pasta water, and drain the pasta.
- Return the pasta to the pot and add the sausage and artichoke mixture along with the parsley.
- Toss continuously over high heat, adding some pasta water to help loosen the mixture until it is piping hot, 2 or 3 minutes.
- Serve in individual bowls topped with grated Pecorino Romano cheese.
HERBY SAUSAGE AND ARTICHOKE BAKED PASTA
Use spicy Italian sausage to kick this fontina-packed pasta up a notch.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley.
ITALIAN ARTICHOKE & SAUSAGE PASTA
This Italian Artichoke & Sausage Pasta is tasty, quick and easy dinner idea. The perfect pasta recipe for weeknight or weekend.
Provided by Rosemary Molloy
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a large pan add the olive oil, garlic, artichokes, spices and water.
- Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
- Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
- While the sausage is cooking, boil the pasta until al dente.
- To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 44 g, Protein 17 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 648 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
PASTA WITH ARTICHOKE SAUSAGE *W/ DAIRY FREE INSTRUCTIONS*
I got this recipe off an Aidells Artichoke & Garlic Chicken Sausage package, and I'm putting it here for safe keeping. *I'm terrible about keeping track of those little recipe tags from packages!* This can be dairy free! I tweak w/ soy butter and add the parm cheese at the table in individual bowls because of allergy boy ;) This sausage is very good, and I love that it's all natural. It's Pre-Cooked, so Edit the time if you use a different sausage. You can go to www.aidells.com to locate a store near you that sells this sausage.
Provided by Kiersten Phae
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in a large pot of boiling water until al dente.
- Drain.
- Toss with 1 T of olive oil and set aside.
- Heat remaining 1 T of olive oil in large skillet over medium-high heat.
- Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
- Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
- Stir in the white wine, bring to boil and turn down to a simmer.
- Cook until reduced by half.
- Stir in the chicken stock, and let it reduce slightly.
- Stir in butter.
- Toss in the cooked pasta & Parmesan.
- Season with Salt & Pepper, to taste.
- Serve Immediately.
Nutrition Facts : Calories 588, Fat 12.8, SaturatedFat 3.7, Cholesterol 11.9, Sodium 210.4, Carbohydrate 92.6, Fiber 7.3, Sugar 4.5, Protein 19.6
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