Sausage Bowties with Artichokes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish. Ingredients:
1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces |
1 (12 ounce) package bow tie (farfalle) pasta |
1 pound bulk hot italian sausage |
5 cloves garlic, crushed |
1 shallot, chopped |
1 (6 ounce) jar marinated artichoke hearts, drained and quartered |
2 roasted red peppers, sliced |
1 cup freshly grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
2. Meanwhile, brown the sausage in a large skillet over medium-high heat. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. Cook until the shallots soften and turn translucent, about 5 minutes. Add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. Stir in the hot pasta along with Parmesan cheese, and enough pasta water to moisten.
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