PASTA WITH SAUSAGE, ARTICHOKES AND SUN-DRIED TOMATOES
An easy pasta dish with sausage, artichokes, and sun-dried tomatoes.
Provided by Deborah
Time 30m
Number Of Ingredients 11
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 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 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 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.
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- adapted from Confections of a Foodie Bride, who adapted it from Giada's Family Dinners
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 6 servings
Number Of Ingredients 12
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.
ARTICHOKE AND SUN-DRIED TOMATO QUICHE
Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
- Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
- Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
- Pour the egg mixture over all.
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
- Let stand for 10 minutes.
- Cut into wedges and serve.
- **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
MEATY SUN-DRIED TOMATO SAUCE
Marinated artichokes, celery and green pepper are wonderful additions to this hearty spaghetti sauce. Don't be afraid of leftovers-this tangy sauce is even better the next day. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker., Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.
Nutrition Facts : Calories 180 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 708mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA
Make and share this Sausage, Artichoke & Sun Dried Tomato With Pasta recipe from Food.com.
Provided by Dizdezi
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set up pot for pasta and cook as directed.
- Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.
Nutrition Facts : Calories 453.6, Fat 11.2, SaturatedFat 3.2, Cholesterol 71.2, Sodium 451.4, Carbohydrate 68.4, Fiber 9.3, Sugar 2.6, Protein 18.5
FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE
Make and share this Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce recipe from Food.com.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- You will need a deep saute pan that can hold the sauce, and the pasta.
- Have all your ingredients ready to go before beginning to cook.
- Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
- Add the sundried tomatoes and toss to combine.
- Season with the salt and pepper.
- Let cook about a minute, then add the sage, toss, and cook another minute.
- Add the Vermouth to the pan and toss with the other ingredients.
- Let reduce about half (about 2-3 minutes), then add the chicken stock.
- Toss and let this reduce about half (about 2 to 3 minutes).
- Add the cream, then let this mixture reduce slightly.
- Taste, adjust for pepper and salt.
- Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
- Serve with the remaining cheese.
ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS
Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.
Provided by bricookie55
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
- Add sausage and cook until browned; break up the meat as it cooks.
- When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
- Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Salt water and cook pasta according to package directions.
- Drain pasta.
- Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
- Toss everything together until sauce is nearly absorbed by the pasta.
- Stir in mozzarella cheese, if using.
- Season with salt and pepper to taste.
- Serve with extra cheese to pass at table.
Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
From Everday Italian on the Food Network, this recipe is absolutely amazing! Do not hesitate, go out, buy your ingredients, and start cooking!!!
Provided by spaghetti_soprano
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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