Italian Pasta at its Best
Now this is fun! Meg found this recipe on Food Network from Giada. We love it! Paul and Ethan actually argued over who got the leftovers and there were leftovers only because we couldn't eat it all!
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian sausage
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
2 1/4 cups chicken broth
16 ounces fusilli pasta (I use rotini or corksrew pasta)
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves or 1 tablespoon dried basil
1/4 cup chopped fresh Italian parsley leaves*
8 ounces water-packed fresh mozzarella, drained and cubed-optional
(This really is optional-it is good without it too.)
Salt and freshly ground pepper
Heat the reseved oil in a large frying pan over medium-high heat. Add the sausage and cook. Transfer 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 and sun-dried tomatoes. Simmer until slightly reduced-about 8 minutes.
Cook pasta al dente. Drain-do not rinse. Add the pasta, sausage, 1/2 cup parmesean, 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 with extra Parmesan.*
* I do use the fresh Italian pasley. It's cheap and can be used in almost anything.
*I use the grated fresh Parmesan and it is worth it!
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian sausage
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
2 1/4 cups chicken broth
16 ounces fusilli pasta (I use rotini or corksrew pasta)
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves or 1 tablespoon dried basil
1/4 cup chopped fresh Italian parsley leaves*
8 ounces water-packed fresh mozzarella, drained and cubed-optional
(This really is optional-it is good without it too.)
Salt and freshly ground pepper
Heat the reseved oil in a large frying pan over medium-high heat. Add the sausage and cook. Transfer 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 and sun-dried tomatoes. Simmer until slightly reduced-about 8 minutes.
Cook pasta al dente. Drain-do not rinse. Add the pasta, sausage, 1/2 cup parmesean, 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 with extra Parmesan.*
* I do use the fresh Italian pasley. It's cheap and can be used in almost anything.
*I use the grated fresh Parmesan and it is worth it!
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