Tuesday, September 2, 2008

Rigatoni with Sausage, Artichokes and Asparagus

I came back from my run tonight to find Nate, my sous chef, preparing all of the ingredients in the following recipe food network style...aka all the items were chopped as directed and put in little glass bowls. It made cooking extra fun tonight!

This was DELISH. and EASY...if you have your own sous chef.

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 TB of oil reserved
1 lb. hot Italian sausage, casings removed
2-8 oz. packages frozen artichoke hearts
1 cup asparagus, trimmed and cut in 1-inch pieces
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 oz rigatoni, or other tubular pasta
1/2 cup parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
8 oz fresh mozzarella, cubed
salt and pepper

Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, adn saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.

Add the pasta, sausage, 1/2 cup parmesan cheese, basil and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt & pepper. Serve, passing the additional parmesan cheese alongside.

Source: Giada DeLaurentis Everyday Pasta cookbook

I find that trader joes is the best source (and cheapest) for frozen artichoke packages!

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