|Giada's Penne Pasta
Recipe Number: 187
Calories Per Serving:
Preparation Time: approx. 30 minutes
|3/4 Cup Drained oil-packed sun-dried tomatoes, sliced
(2 tablespoons of oil reserved)
1 LB Italian hot sausage (casings removed)
2 (8 OZ) packages frozen artichoke hearts thawed
2 large garlic cloves, chopped
1 3/4 Cups reduced sodium chicken broth
1/2 Cup dry white wine
12 OZ Penne Pasta
1/2 Cup freshly shredded Parmesan Cheese (plus more for serving)
1/3 Cup chopped fresh basil
1/4 Cup chopped fresh flat-leaf parsley
Toasted Pine Nuts (Optional)
Freshly Ground Black Pepper
|Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-high. Add the sausage and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer sausage to a bowl (lined with a paper towel). Add the 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, stirring occasionally, until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 10 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, toasted pine nuts (if desired) and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season to taste with salt and pepper, and serve with additional Parmesan cheese.
|I add extra sausage, broth and pasta for additional people. It can be difficult to mix the sauce and pasta together so you can serve the pasta and sauce separately.
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