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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 box farfalle
3/4 cup sun-dried tomatoes, oil packed, drained, sliced,
1 lb Italian hot sausages, casings removed
2 (8 oz) pkg frozen artichoke hearts
1 cup asparagus, trimmed and cut crosswise into 1-inch pieces
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
1/2 cup (plus extra) Parmesan cheese, shredded
1/3 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
to taste salt
to taste freshly ground black pepper
8 oz fresh mozzarella, water-packed, drained and cubed (optional)
Heat the oil reserved from the tomatoes in a heavy, large skillet 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 asparagus, 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.
Bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse).
Add pasta, sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella cheese.
Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside. Serves 4-6
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Farfalle with Sausage, Artichokes and Asparagus
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 box farfalle
3/4 cup sun-dried tomatoes, oil packed, drained, sliced,
1 lb Italian hot sausages, casings removed
2 (8 oz) pkg frozen artichoke hearts
1 cup asparagus, trimmed and cut crosswise into 1-inch pieces
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
1/2 cup (plus extra) Parmesan cheese, shredded
1/3 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
to taste salt
to taste freshly ground black pepper
8 oz fresh mozzarella, water-packed, drained and cubed (optional)
Heat the oil reserved from the tomatoes in a heavy, large skillet 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 asparagus, 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.
Bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse).
Add pasta, sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella cheese.
Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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