Pasta… you either love it and can’t resist it or you love it and stay as far away as you can from it. I’m not sure I’ve ever met anyone who doesn’t love a good pasta dish.Jump to Recipe
The first word that comes to my mind when I think of pasta is: comfort. A big bowl of pasta- whether it’s classic spaghetti, bolognese, cacio e pepe or fettuccine alfredo- can instantly make you feel all warm & fuzzy inside… almost like the world is filled with puppies, kittens, rainbows and butterflies. Am I right?
This is a pasta dish that I’ve been cooking for years!! I remember being in college and cooking this for my roommates and I as it is inexpensive, quick and full of flavor! You can use whatever type of pasta you want! I typically use penne or fusilli but I found this unique cut of pasta in our neighborhood grocery store so I had to buy it. I love that this dish is so quick to make so its the perfect weeknight meal to feed a hungry family or just yourself and have leftovers for the next couple of days!
I’m also offering this pasta dish on my meal service menu as an entree which can feed a family of 4. If you don’t feel like cooking it yourself, contact me and I’ll do the grocery shopping, meal prepping and delivery for you! Simply email firstname.lastname@example.org to place your order today!
Pasta with Spicy Italian Sausage, Sundried Tomatoes & Artichokes
- Large Saute Pan
- Large Pot
- Cutting Board & Chef's Knife
- 3 links Spicy Italian Sausage removed from casing, rolled into small meatballs
- 2 Tbsp Olive Oil
- 1 Shallot diced
- 2 cloves Garlic minced
- 1/4 cup Sundried Tomatoes julienned
- 1 8oz jar Marinated Artichokes drained
- 1 lb Pasta penne, fusilli, bronze die, etc.
- 1/4 cup Dry White Wine
- 1/2 cup Chicken Stock
- 1/2 cup Pasta Water
- 1 bunch Italian Parsley
- 2 Tbsp Fresh Basil chopped
- Freshly Grated Parmesan
- Salt & Pepper to taste
- In a large sauté pan, heat 1 Tbsp olive oil over medium heat.
- Working in batches as to not over-crowd the pan, brown the Italian sausage meatballs on all sides. Once browned, remove from the pan and set aside.
- Heat another 1 Tbsp olive oil in the same pan over medium heat. Add the shallot and garlic and saute for 2 minutes.
- Next, add the sun-dried tomatoes and artichokes.
- Deglaze the pan with the dry white wine and allow to reduce by half.
- Once the wine has reduced, add the chicken stock and return the browned meatballs back to the pan. Reduce the heat to low and allow to simmer.
- While the sauce continues to cook, cook the pasta according to package directions.
- Before draining the pasta, reserve 1/2 cup of the pasta water.
- Add the cooked pasta to the large saute pan with the meatballs, sundried tomatoes and artichokes.
- Add the pasta water to the pan and toss again. Season with salt & pepper to taste.
- Garnish with fresh basil, Italian parsley and lots of parmesan cheese!