I can’t say anything new about this dish that hasn’t already been said. It is one of those that will always be rediscovered by a blogger, magazine reader, or a Food Network viewer. It will never be forgotten (I held onto the recipe for 7 years!); and how could it be forgotten when it comes from Giada and her sexy Italian accent (as opposed to my hard Bosnian). Have you heard her say mozzarella? When she says mozzarella a mozzzzarella sound comes out of her smiling mouth (mine rather sounds like mozarrrrrela – you’d think I’m coughing up a hair ball) making every guy weak in his knees (and a few girls, I bet) and he never looks at cheese the same way again.
I danced through my kitchen making this dish while practicing Giada’s Italian accent – mozzzzarella, mozzzzarella…Husband asked if I was ok. Mozarrrrrela.
12 oz. Penne (I used tri-colored Penne)
1 lb. mild Italian Sausage, casing removed (go for hot if you can handle it)
2 (9 oz.) packages frozen Artichoke Hearts (I used jarred)
¾ cup drained oil-packed Sun-Dried Tomatoes, sliced and 2 Tbsp. oil reserved (I used ¼ cup)
1 small bunch Asparagus, trimmed and cut into 1-inch pieces
1 ¾ cups Chicken Broth
½ cup dry white Wine
2 Garlic cloves, minced
½ cup shredded Parmesan Cheese, plus more for serving
8 oz. fresh Mozzarella, cubed (optional)
¼ cup chopped fresh Basil
¼ cup chopped fresh Parsley
Salt and freshly ground black Pepper
Heat reserved oil in a large frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 10 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add artichokes, asparagus, and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add broth, wine and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 10 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 10 minutes. Drain the pasta.
Add pasta and sausage to artichoke mixture. Toss just until sauce is almost absorbed by pasta. Remove from heat. Stir in parmesan cheese, basil, parsley and mozzarella, if using. Season to taste with salt & pepper. Serve, passing the additional parmesan cheese alongside. Thank you Giada!
Make your own sausage like I did in this post, it’s actually very easy to do!
This recipe was featured at Talented Tuesday
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