Penne with Sausage, Artichokes, Sun Dried Tomatoes

11 Jun

This recipe by Giada DeLaurentiis is one of my old favorites. It would be what I would serve friends when I worked and lived in SF (easy and affordable to put together, and made for amazing leftovers that lasted for days). I haven’t made this dish in quite some time and thought it would be fun to dust it off. It was as good as I remember, and true to form, held up nicely as freezer leftovers the following weeks. Two meals (plus some!) in one.

Giada serves this recipe with fusilli, but I served it with penne pasta, as that was what I had available. I would also highly recommend making the dish with whole wheat pasta. The whole wheat holds it’s form better and has more texture.

Penne with Sausage, Artichokes, Sun Dried Tomatoes, c/o Giada DeLaurentiis via Food Network

Ingredients

3/4 C drained, oil-packed sun-dried tomatoes, sliced. 2 TBSP of oil reserved1 lb Italian hot sausage, casings removed
2 8oz packages of frozen artichoke hearts (canned artichoke hearts are fine)
2 large cloves of large, chopped
1 3/4 C chicken broth
1/2 C dry white wine
16 oz fusilli/penne pasta (I recommend using whole-wheat pasta)
1/2 C shredded Parmesan, plus additional for garnish
Healthy dashes of dry basil and Italian parsley
8 oz fresh mozzarella, drained and cubed, optional
Salt and pepper

Preparation

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces, about 8 minutes. Transfer sausage to a bowl.

Add artichokes and garlic to same skillet, saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, sun dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Simultaneously, bring a large pot of salted water to a boil. Cook pasta in boiling water until tender but still firm to bite, stirring often. Drain the pasta (do not rinse).

Add pasta, sausage, 1/2 C Parmesan, and herbs to artichoke mixture. Toss until sauce is almost absorbed by the pasta. Stir in mozzarella if used. Season with salt and pepper. Serve with additional Parmesan cheese.

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4 Responses to “Penne with Sausage, Artichokes, Sun Dried Tomatoes”

  1. Meghan June 12, 2013 at 8:51 am #

    Reminds me of a dish from California Pizza Kitchen…. yum!

  2. sheila June 11, 2013 at 9:54 am #

    Mmmmm Pasta….. best invention ever…. this looks wonderful!

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