My stove kind of stinks, so this is the part where I start boiling a large pot of water for the penne. The water won't be ready for a few minutes. If you have an awesome stove that boils water in seconds, you can probably get away with waiting a few minutes before starting it.
Sausage, basil, parsley, Parmesan - everything in and incorporate.
Add the pasta to the artichoke mix and fold it in, don't whip or stir vigorously or your ingredients may break apart into a mushy mess, or depending on the size pan you're using you may end up with a horrific mess on your stove. The pasta will absorb most the remaining juices from the artichoke mix.
The directions don't say this, but I let this cook for a few minutes to let all the new flavors marry. Stir is occasionally to be sure of even distribution.
Stir in your mozzarella. Taste a small bite and add salt and pepper as needed.
Serve into bowls and top with more Parmesan cheese.
First of all, the oil from the tomatoes is olive oil, which doesn't agree with me or my wife, so next time I will try using sun-dried tomatoes that do not come in an oil-packed jar. I will probably be sacrificing some flavor, but I will substitute vegetable oil instead.
Secondly, I normally like turkey Italian sausage. I know, I know you probably think that's absurd and are doing something funny with your eyebrows to show how appalled you are. Truthfully, I like it better because it's not greasy and because it doesn't contain hard gristly bits of fat that are unappealing to bite down on.
I also used white grape juice instead of wine simply because alcohol doesn't exist in my house.
This dish is at the very least restaurant quality, only it will cost you about the same to make this for your whole family, or for multiple servings, as it would for a single plate at the restaurant. Another benefit to making something like this at home is that you can control exactly what ingredients are going into it, and that's incredibly important if you're diet conscious.
I'm happy to be back in action on my blog, and I appreciate you taking the time to read.
Penne with Sausage, Artichokes, and Sun-Dried Tomatoes Recipe
Giada's Family Dinners
3/4 C drained, oil-packed sun-dried tomatoes, sliced
2 T of the sun-dried tomato oil reserved
1 pound Italian sausages, hot, casings removed
16 oz pkg frozen artichoke hearts, thawed
2 garlic cloves, chopped
1 3/4 C chicken broth
1/2 C dry white wine
12 oz penne
1/2 C shredded Parmesan cheese, plus more for serving
1/3 C fresh basil, chopped
1/4 C fresh flat leaf parsley, chopped
8 oz fresh mozzarella, drained and cubed
salt and pepper
Heat the oil reserved from the tomatoes in large frying pan over medium-high.
Brown sausage, crumbling while cooking. Transfer to bowl.
Add artichokes and garlic to the same pan and saute until garlic is tender.
Add broth, wine, and sun-dried tomatoes.
Boil over medium-high heat until sauce reduces, about 8 min.
Meanwhile bring large pot of salted water to a boil. Add penne and cook, about 10 min.
Stir often to prevent pasta from sticking.
Drain pasta but do not rinse.
Add pasta, sausage, 1/2 C of the Parmesan, basil, and parsley to the artichoke mixture.
Toss until sauce is almost absorbed.
Stir in mozzarella. Season to taste with salt and pepper.
Serve with additional Parmesan.