Pasta with Artichokes & Sausage

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Hearty Italian sausage served up with briny, tender artichokes and our Gemelli pasta for a unique, savory dish that is sure to impress everyone at the table.

Ingredients:

• 1 (1-pound) package DeLallo Organic Gemelli Pasta
• 1 pound sweet Italian sausage, loose
• 4 fresh artichokes or 1 (13.75-ounce) can DeLallo Artichoke Hearts in Brine 6/8 ct.
• 1 lemon (for soaking fresh artichokes)
• 5 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 tablespoons freshly chopped parsley
• 1/4 cup grated Parmigiano-Reggiano or Grana Padano
• Salt

Directions:

If you're using fresh artichokes, check out this guide on preparation.

In a large pot, bring a gallon of water to a boil for the pasta.

Meanwhile place the sausage in a large nonstick pan for 6 to 8 minutes until the sausage turns a nice brown color, breaking it apart with a spoon as it cooks. Avoid over-cooking, so as not to dry out the meat. Eliminate fat and set sausage aside on a paper towel-lined plate. Cut artichokes into slices (fresh or canned) and set aside.

Add 2 tablespoons of olive oil, the garlic and parsley to the same nonstick pan. Heat for 2 minutes, then add the artichokes. Cook on medium heat for about 10 minutes, stirring once in a while. Add a bit of water if necessary. Once tender and golden, add the sausage and cook for another 2 minutes.

Once water boils, add salt to water, then pasta, and cook for al dente texture. Drain, reserving 1/2 cup of the pasta water for finishing. Toss pasta with sausage, artichokes, pasta water and the remaining olive oil, sautéing for 2 more minutes to marry flavors.

Scoop into a warm serving dish and top with a generous amount of Parmigiano.

Variation 1:
For those who love a creamier, smoother taste—at the last minute, add some fresh cream or mascarpone.

Variation 2:
Vegetarians can eliminate the sausages and use six or seven artichokes instead of four; you will probably want to increase all the other ingredients slightly as well. Prepare and cook the artichokes as above.

Variation 3:
The last variation is called Carbonara di carciofi and it’s delicious! Follow the main recipe described above, but at the very end, add the following step: In a small bowl, beat one egg and one separated yolk; add parmigiano, parsley, and some fresh pepper; mix until you have a homogeneous, creamy consistency. Add the mixture to the hot pan at the very end, stir once or twice, then serve.

Serves 4 Send to friend Printer-friendly version