Artichoke & Sausage Pasta Tarifi

Malzemeler

• 1/4 Cup Olive Oil, Divided, 4 Italian Sausage Links (About 3/4 Pound), Meat Removed From Casings, 3 Garlic Cloves, Minced, 1 Pound Artichokes, Cleaned & Quartered (See Notes Above), 1 Cup Dry White Wine, Salt & Pepper To Taste, 1/3 Cup Fresh Parsley Leaves, 1 Pound Pasta of Choice. To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. 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.

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