Pasta With Artichoke Sausage *w/ Dairy Free Instructions* |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe off an Aidells Artichoke & Garlic Chicken Sausage package, and I'm putting it here for safe keeping. *I'm terrible about keeping track of those little recipe tags from packages!* This can be dairy free! I tweak w/ soy butter and add the parm cheese at the table in individual bowls because of allergy boy ;) This sausage is very good, and I love that it's all natural. It's Pre-Cooked, so Edit the time if you use a different sausage. You can go to to locate a store near you that sells this sausage. Ingredients:
1 lb angel hair pasta or 1 lb spaghettini pasta |
2 tablespoons olive oil |
4 links artichoke and garlic sausage, chopped |
1 garlic clove, chopped |
1 cup artichoke heart, drained and quartered, not the marinated kind |
1/4 teaspoon hot pepper flakes |
3/4 cup chicken stock |
1/2 cup white wine |
2 teaspoons butter |
1/4 cup parmesan cheese, grated |
salt (to taste) |
pepper (to taste) |
Directions:
1. Cook the pasta in a large pot of boiling water until al dente.
2. Drain.
3. Toss with 1 T of olive oil and set aside.
4. Heat remaining 1 T of olive oil in large skillet over medium-high heat.
5. Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
6. Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
7. Stir in the white wine, bring to boil and turn down to a simmer.
8. Cook until reduced by half.
9. Stir in the chicken stock, and let it reduce slightly.
10. Stir in butter.
11. Toss in the cooked pasta & Parmesan.
12. Season with Salt & Pepper, to taste.
13. Serve Immediately.
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