Penne with Sausage, Artichokes, and Asparagus
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.
Ingredients:
Serves 6
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
Directions:
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 the 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!
Penne with Sausage, Artichokes, and Asparagus
Ingredients
- 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
Instructions
- 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.
This recipe was featured at Talented Tuesday
Looking forward to connecting to you soon.
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Such a beautiful dish! Thanks for linking up with Funtastic Friday. Hope to see you soon.
Hi Sherry, thanks a bunch!
This looks amazing! I can't wait to try it. Thanks so much for sharing with us at Talented Tuesdays; I'm featuring you this week! I hope you will join us again ans share more of your mouth watering recipes!
Thank you Sydney, I will be partying with you again!
Mmmmm. this sounds so good!
I love a good pasta recipe!
Thanks for sharing at Talented Tuesday Link Party!
I agree that Giada has a beautiful accent! I love mozzarella and how it adds such a creamy flavor to any dish! This pasta looks like the perfect lunch--thanks for sharing this after holding on to it for 7 years!
Thanks for visiting Carrie!
Hopped over here from the Friday Blog Hop! This looks amazing! Adding the ingredients to my shopping list now!
Thanks for stopping by all the way from UK Karen 🙂
This looks tasty, thank for sharing. Over from Funtastic Friday.
Thank you Kate! Love partying there. Hugs
I do not think I have ever seen this recipe before - will definitely be giving it a try! 🙂 Over from the Turn It Up Tuesday blog hop. Sim xx
Thanks Sim! hugs 🙂
love that your pasta dish is packed with so much goodness
come see us at http://shopannies.blogspot.com
Thanks for stopping by Angie! Hugs
This looks so good. I was about to print it out and then realized I have that cookbook! - as well as nearly all Giada's others. Very few ordinary recipes in that entire collection. Thanks for the reminder to look into using her healthy ideas!
Yeah, she's in every household 🙂