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
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.
ITALIAN SAUSAGE WITH ARTICHOKES AND FETA
To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
ELK SAUSAGE BBQ ARTICHOKE PASTA
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
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
PASTA WITH SAUSAGE AND ARTICHOKES RECIPE - (4.2/5)
Provided by á-2788
Number Of Ingredients 13
Steps:
- Heat reserved oil on med add sausage to brown. Remove from pan and set aside Add artichokes and garlic to pan sauté about 2 mins. Add wine, stir well add broth and tomatoes. Simmer over med heat stirring occasionally to reduce liquids. Meanwhile boil water and cook pasta. Drain. Add pasta , sausage,1/2 cup parm,basil,parsley to artichoke mixture. Stir in mozzarella. Season with salt and pepper. Serve
GRILLED SAUSAGE, FENNEL, AND BABY ARTICHOKE SPRING PASTA
Steps:
- Heat grill on medium-high.
- Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use.
- Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente.
- In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes.
- In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.
ELK SAUSAGE
Provided by Food Network
Categories main-dish
Yield approximately 30 to 40 serving
Number Of Ingredients 14
Steps:
- Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.
JOE'S FAVORITE ELK SAUSAGE
Make and share this Joe's Favorite Elk Sausage recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time P2DT8h
Yield 5 sausages
Number Of Ingredients 7
Steps:
- Mix all seasonings.
- Add to meat.
- Mix well with hands.
- Refrigerate covered overnight.
- Mix again.
- Refrigerate covered another night.
- Form meat into 5 rolls.
- Place rolls about 2" apart on rack in large shallow pan.
- Place in center of 350 oven.
- Bake 10 minute.
- Reduce heat to 200 and bake 8 hr, turning every 2 hours.
- Drain off grease as necessary.
- Outside will be dark and glossy.
- Inside will be pink.
- Cool.
- Wrap each individually in foil.
- Keeps in fridge 2 weeks or in freezer 4 wks.
Nutrition Facts : Calories 904.8, Fat 51.4, SaturatedFat 19.6, Cholesterol 325.1, Sodium 353.8, Carbohydrate 1.3, Fiber 0.5, Sugar 0.1, Protein 102.9
SPAGHETTI SAUCE FOR ELK OR BISON
I created this savoury Bison or Elk Spaghetti Sauce although I like it best made with Elk and of course fresh herbs. While I was making this sauce when visiting my sister Leah while she attended the San Francisco Culinary Academy, Leah made a few adjustments since then I have never made it any differently. Quality ingredients and a great red wine will always give you a superb sauce!
Provided by oilpatchjo
Categories Sauces
Time P1DT1h
Yield 1 large pot, 24 serving(s)
Number Of Ingredients 27
Steps:
- Sauté the Walla Walla Onions lightly with the crushed garlic in the olive oil. Add the Italian Sausage to be lightly browned with onions and garlic; when the Italian sausage is pierced with a fork the fat will run out then add the ground Bison and ground pork until well browned in a large pot.
- Add 1 cup of red wine and the crushed tomatoes, whole tomatoes, tomato paste and sun dried tomatoes to pot,.
- Add Cinnamon sticks, Cinnamon, Cumin, Demerara Sugar, Parsley, Oregano, Basil, Thyme, Rosemary, Herbs DE Provence, Chili Peppers, Sea Salt and Pepper. Stirring constantly,bring to a brisk simmer add ½ of the 2 tablespoons of butter.
- Simmer all day adding about a cup of water or wine your choice. When the sauce goes down about an inch; be careful as the sugar and the wine will tend to caramelize and burn on the bottom of your pan if not carefully watched and stirred throughout the day. After about 6 hours there should be a very nice glossy sheen to the sauce.
- After taking off stove, cool before refrigerating overnight can be left out on your stove or counter to cool.In the morning skim off the fat that has risen and solidified on the top of the sauce and discard.
- Put back on the stove a low simmer for 4 hours or until there is a thickening of the sauce with a glossy sheen; the tomato sauce will look paler and have a light sweet hot taste.
- Sauté the mushrooms lightly and add to sauce or add to each individual plate when serving spaghetti to taste.
- Adding the wine is always at the chef's discretion!
Nutrition Facts : Calories 274.9, Fat 14.3, SaturatedFat 5.4, Cholesterol 63, Sodium 651.2, Carbohydrate 14.5, Fiber 2.6, Sugar 9.7, Protein 21.1
ELK SAUSAGE
Make and share this Elk Sausage recipe from Food.com.
Provided by Iowahorse
Categories Elk
Time 30m
Yield 5 lbs
Number Of Ingredients 9
Steps:
- Prepare casings.
- Grind meat and fat together through the coarse disk.
- combine with remaining ingredients stuff into casings, twist off into 4" links.
- This is an assertive sausage and is best roasted or grilled.
Nutrition Facts : Calories 836.6, Fat 91, SaturatedFat 45.2, Cholesterol 99, Sodium 1164.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 0.3
ARTICHOKE PASTA
I love artichokes and this sounds like something you would get from a restaurant. posting for safe keeping...
Provided by AZPARZYCH
Categories Artichoke
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray.
- Drain two of the cans of diced tomatoes (do not drain remaining can).
- In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir in whipping cream; let stand about 5 minutes to heat through
- Meanwhile, cook pasta according to package directions; drain.
- Serve sauce over hot cooked pasta.
- If desired, top with olives and/or cheese.
Nutrition Facts : Calories 354.5, Fat 8.7, SaturatedFat 4.8, Cholesterol 27.2, Sodium 90.8, Carbohydrate 59.9, Fiber 13.3, Sugar 2.9, Protein 11.8
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