Elk Sausage Bbq Artichoke Pasta Food

ITALIAN ARTICHOKE & SAUSAGE PASTA

Steps:

• In a large pan add the olive oil, garlic, artichokes, spices and water.
• Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
• Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
• While the sausage is cooking, boil the pasta until al dente.
• To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

HERBY SAUSAGE AND ARTICHOKE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley.

ARTICHOKE & SAUSAGE PASTA

Steps:

• 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.
• Add the garlic and cook an additional minute or two.
• Remove the sausage meat to a plate using a slotted spoon.
• Add the artichokes and remaining oil to the same pan that you cooked the sausages in, and cook over medium high heat until lightly browned, stirring as needed, about 12 minutes.
• Return the sausage to the pan and add the wine, and half a cup of water.
• Season with salt and pepper, and cook partly covered until the artichokes are very tender and the liquid has reduced and thickened.
• Heat a large pot of salted water to a boil.
• Cook your pasta of choice according to the package instructions until it is "al dente".
• Reserve a small cup of the pasta water, and drain the pasta.
• Return the pasta to the pot and add the sausage and artichoke mixture along with the parsley.
• Toss continuously over high heat, adding some pasta water to help loosen the mixture until it is piping hot, 2 or 3 minutes.
• Serve in individual bowls topped with grated Pecorino Romano cheese.

BAKED SPINACH-ARTICHOKE PASTA

Steps:

• Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
• Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
• Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
• Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

GRILLED SAUSAGE, FENNEL, AND BABY ARTICHOKE SPRING PASTA

Steps:

• Heat grill on medium-high.
• Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use.
• Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente.
• In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes.
• In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.

BACON AND ARTICHOKE PASTA

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• 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 with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and 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 fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

ELK SAUSAGE

Steps:

• Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

ELK SAUSAGE BBQ ARTICHOKE PASTA

Steps:

• Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
• Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
• Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
• Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.

PASTA WITH ARTICHOKE SAUSAGE *W/ DAIRY FREE INSTRUCTIONS*

Steps:

• Cook the pasta in a large pot of boiling water until al dente.
• Drain.
• Toss with 1 T of olive oil and set aside.
• Heat remaining 1 T of olive oil in large skillet over medium-high heat.
• Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
• Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
• Stir in the white wine, bring to boil and turn down to a simmer.
• Cook until reduced by half.
• Stir in the chicken stock, and let it reduce slightly.
• Stir in butter.
• Toss in the cooked pasta & Parmesan.
• Season with Salt & Pepper, to taste.
• Serve Immediately.