Pasta with Italian Sausage and Artichokes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4-6 Italian sausage links (mild or whatever you like) cut in 1/2 inch pieces 1 medium onion, chopped 2 garlic cloves, minced 2 tsp olive oil 2 cans low sodium chicken broth 8 oz thin spaghetti, broken in half 2 boxes (9 oz) of frozen artichoke hearts (we use Birdseye), quartered if using halves 2 TBSP flour 1/4 tsp black pepper 1/4 tsp red pepper flakes 1/3 C heavy cream
|
|
Directions: |
Directions:In a large dutch oven, cook sausage, onion, red pepper flakes, and garlic in oil over medium heat until no longer pink. Remove excess fat with a wad of paper towels.
Add broth and bring to a boil.
Add dry pasta and cook 3 minutes--stirring frequently.
Add artichoke hearts.
In a small bowl, combine flour, black pepper and, and cream until smooth. Add slowly to pasta mixture. Bring to boil, cook and stir until thickened 1-2 minutes. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This makes a ton. Easily doubled.
To reheat leftovers DO NOT USE a microwave. Put it in a skillet with 1/4 water or other liquid on medium-low and heat. Tossing gently. I bet some wine would be tasty.
We serve this with a salad and some rustic bread for dipping.
This was a MAJOR hit with my husband, Brett.
Our young friends who got the leftovers loved it. As a note, we don't eat leftovers. My mom for 35 years wouldn't eat leftovers (child of the great depression who married a stable Air Force pilot in 1952) and she passed that gene to me. Find a family that likes good, fresh food and buy some bulk plastic containers and share the love.
|
|