Recipes and Links

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

Ingredients:

3/4 cup drained oil-packed sun-driedtomatoes

2 Tbsp Flying Olive Single Varietal of choice or Flying Olive Garlic Extra Virgin Olive Oil (or if you are not using hot sausage but want a little heat try using Flying Olive Harissa or Cayenne Red Chile EVOO

1 pound good quality hot Italian sausages, casings removed (If you don't want to use hot, use sweet but you may want to add a little heat to this to jazz it up a bit)

1 (12oz) package frozen artichoke hearts, cut into bite-sized pieces

2 large cloves garlic, chopped

1 3/4 cups chicken broth

1/2 cup dry white wine

16 ounces med-sized pasta of choice such as farfalle (bow ties) or penne, fusilli...

1/2 cup shredded Parmesan cheese, 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

Sea Salt (Little Italy or Arrabbiata di Roma Salts of the Earth are perfect!*)

A few grinds of freshly ground pepper

Directions:

Heat the Flying Olive EVOO of choice in a large, heavy frying pan over medium-high heat. Remove the sausage from its casing. Cook until brown, breaking up the meat into bite-size pieces with a fork, about 6-8 minutes. 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, 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 pasta in boiling water following the package directions but 1 minute less than suggested. 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.

Inspired by a recipe by Giada de Laurentiis

Submitted by Barb L.

*Available in the Eastgate Store