Pasta With Artichoke Sausage W Dairy Free Instructions Recipes

ARTICHOKE & SAUSAGE PASTA

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

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.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.

PASTA WITH ARTICHOKE SAUSAGE *W/ DAIRY FREE INSTRUCTIONS*

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.

PASTA WITH SAUSAGE AND ARTICHOKES RECIPE - (4.2/5)

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

PASTA WITH ARTICHOKE SAUCE

Steps:

• Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
• Add chopped parsley, wine, olives, and lemon zest and cook briefly.
• Toss with hot pasta and top with grated Parmesan.