Last night we had an artichoke and sausage pasta dish and it was seriously delicious. Here's the recipe if you're interested. Didn't take that much time, I substituted chicken sausage for normal sausage and roasted bell peppers for the sundried tomatoes:3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved 1 pound Italian hot sausages, casings removed 2 (8-ounce) packages frozen artichoke hearts 2 large cloves garlic, chopped 1 3/4 cups chicken broth 1/2 cup dry white wine 16 ounces fusilli pasta 1/2 cup shredded Parmesan, plus additional for garnish 1/3 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 8 ounces water-packed fresh mozzarella, drained and cubed, optional Salt and freshly ground pepper
Heat the oil reserved from the tomatoes 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 with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. 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 fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, 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.
Took me right back to Italy!! Happy Eating!
4 comments:
Hey Alie,
Great site - now I know what your house looks like! Might have to try that recipe, too...even my boys ask to watch Food Network these days. Now I have to train them to cook for ME!
Alie,
Maddie is adorable! You are inspiring me to get blogging.
FoodNetwork.com rocks! Giada De Laurentiis' Everyday Italian is awesome! Chef Alton Brown makes me laugh!
This is also yummy!
Winter Minestrone Recipe
courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: One Pot Meals
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Ladle the soup into bowls and serve.
You're super mom/wife! I hope when I'm a mom I can actually cook 50% of the time :-) You'll have to teach me so that I cook more than just chocolate dishes.
Post a Comment