Add the garlic and cook an additional minute or two.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.If you want more of a sauce, you could also add a cup of heavy cream during the last five minutes as the artichokes and sausage cooks, but I prefer the clean taste of the artichokes as is. I left the artichokes is fairly large pieces because I love artichokes, but if you prefer, you can dice them up smaller.
I love using whole grain pasta, especially farro pasta and the subtle nutty flavor of the pasta works really well in this dish. You can use just about any shape of pasta that you prefer in this dish. Once I toss the pasta with the artichoke and sausage combination, I like to add in some fresh parsley leaves for a fresh herbal accent, and I serve this pasta with grated Pecorino Romano cheese. If you cannot find fresh artichokes, you could use frozen ones, but not canned or marinated ones in a jar. Our sausage links here in Umbria tend to be pretty small, so I’d allow one link per person in this pasta or about three-quarters of a pound total.
Italian sausage pasta how to#
If you are unsure about preparing fresh artichokes, check out my post How To Clean An Artichoke Step by Step. I find that it enhances the artichoke’s flavor if you brown them before you braise them in liquid. Instead the main ingredients, the artichokes, and sausages are tossed with the cooked pasta allowing their individual flavors to sing, and the oil and wine used to cook the sausages and artichokes thicken, creating a light sauce that lightly coats the pasta. I love pasta dishes such as this one because there is no tomato sauce. One of the ways I prepared them was in this easy, and quick pasta dish paired with sausages. I was so excited to get my hands on fresh artichokes again that we ended up eating artichokes prepared three different ways that night for dinner.
Italian sausage pasta full#
They require some effort in preparation and certainly are not strong in flavor, but I do love the prickly little things! On our first market trip after returning to Umbria, I went a little crazy and bought bags full of artichokes. I can’t say why exactly, but artichokes are one of my favorite vegetables. I suggest reading a dozen of other reviews to see what people added and go from there.Artichoke season is in full swing here in Umbria. With three of them working on it there was only one portion left after an hour or so! All in all this recipe was a great guide, but the sauce definitely needed spicing up to meet personal flavor preferences as it is really bland as writen. My GF portion was great and while I didn't get to try the non-GF portion, my meat-eater friends and my boyfriend raved about the regular vegetarian version and kept going back for more. I set aside a portion of the sauce to make with gluten-free pasta for myself. I used dry red wine (a chianti.I didn't have any white). In the first step used a whole onion, about 7 cloves fresh garlic and a green pepper I added to the pan with the tomato products a handful of basil, oregano, thyme and a little red anaheim for spice. My boyfirend and I are vegetarian and our friends are meat-eaters.so I ran out and grabbed a package of veggie "sausage" which I was not a fan of at all, but the meat-eaters liked it. I must admit that I only glanced at the recipe and then kind of winged it from there. This got great reviews when I served it at an impromptu gathering at my place. Scroll through for 20 ideas of what to eat with tomato soup, including simple salads, twice-baked potatoes, and, of course, grilled cheese sandwiches. Or, kick the indulgence factor up a notch and opt for heartier foods, such as mozzarella sticks, risotto, potatoes, or even meatloaf. Lighter sides, such as green salads, can hold their own against tomato soup without compromising its flavor. The key is to work with foods that will complement tomato soup's trademark acidic and slightly sweet notes. However, as the existence of the grilled cheese sandwich proves, tomato soup is always better when it's served alongside a contrasting dish or dipping vehicle. 18 Recipes to Eat With Tomato Soup Simple yet satisfying, tomato soup is one of the most classic comfort foods around.
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