Penne Pasta with Italian sausage and sun dried tomatoes

Guest is Chef Bill Bigham

www.chefbillbigham.com

Penne with Sausage, Artichokes, and Sun-dried Tomatoes

 

Serves 6

 

Ingredients

 

Oil-Packed Sundried Tomatoes, drained, sliced                 3/4 cup

Oil from Sundried Tomatoes                             2 tablespoon

Hot Italian Sausage, casting removed                          1 pound

Artichoke Hearts                                       16 ounces

Fresh Garlic, chopped                                         2 each

Chicken Broth                                          1 3/4 cups

Dry White Wine                                                1/2 cup

Salt                                                   Pinch

Penne                                                  12 ounces

Parmesan Cheese, freshly grated                               1/2 cup

Fresh Basil, chopped                                   1/2 cup

Fresh Italian Parsley, chopped                                1/4 cup

Fresh Mozzarella, cubed                                       8 ounces

Black Pepper                                           To Taste

 

      

Method of Preparation

 

1.  Gather all ingredients and equipment

2.  Heat the sundried tomato oil in a large, heavy frying pan over medium-high heat

3.  Add the sausage and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes

4.  Transfer sausage to a bowl

5.  Add the artichokes and garlic to the same frying pan, and saute over medium heat unti the garlic is tender, about 2 minute

6.  Add the broth, wine, and sun-dried tomatoes

7.  Boil over medium-high heat, stirring occasionaly, until the sauce reduces slightly, about 8 minutes

8.  Meanwhile, bring a large pot of salted water to a boil

9.  Add the penne and cook, stirring often to prevent the pasta from sticking together, unti tender but still firm to bite, about 10 minutes

10. Drain the pasta (do not rinse)

11. Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil and parsley to the artichoke mixture

12. Toss until the sauce is almost absorbed by the pasta

13. Stir in the mozzarella

14. Season to taste with salt and pepper

15. Serve with additional Parmesan cheese


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