Monday, January 23, 2006

Accidental Artichoke Sausage Pasta

Remember when Rachel on Friends accidentally cooked a beef trifle because two pages of her recipe book stuck together? This recipe resulted from a similar but different mishap, except with an edible end. I was trying out a pasta recipe from a newspaper clipping, while only half paying attention to the directions and adding, subtracting, and changing things as I went along, per my usual tendency to muck with recipes (did I mention I am horrible at following or sometimes even reading directions), only to realize that the only things that the final product had in common with the original recipe were pasta (not even the same shape) and canned artichoke hearts.

3 standard size links of Aidell's sausage (any flavor), cut into bite size pieces
1 white onion, cut into bite size pieces
1 can artichoke hearts (save the juice)
1/2 cup of juice from the can of artichoke hearts
1 tablespoon lemon juice
1 cup chicken stock
1 teaspoon crushed red peppers (adjust quantity to your desired level of spiciness)
1 16oz. box of Barilla farfalle (bowtie) pasta
salt and pepper to taste
chopped chives or parsley to garnish

Pan fry sausage pieces and set aside. Add olive oil to any remaining sausage fat in the pan. Pan fry onion in olive oil and sausage fat. Return sausages to pan and add chicken stock, artichoke juice, and lemon juice. Bring to a boil then simmer until sauce reduces (about 20 minutes) then add artichoke hearts. Add cooked pasta to mixture of sausage, onion, artichoke hearts, and sauce. Add crushed red peppers. Salt and pepper to taste. Garnish with chopped chives or parsley (or not). White wine, red wine, and beer all match fairly well with this fiery pasta dish. Try a syrah if you like red wine, sauvignon blanc if you like white, and either Anchor Steam or Sierra Nevada if you prefer beer.


Melody Stringer said...

I just made this. . . or somewhat. . . I guess I'll call mine Accidental Accidental Artichoke Sausage Pasta. .. only had turkey italian sausage so browned it in bacon fat, only had frozen artichoke hearts, so used wine instead of the marinade amd added garlic with the onions . . . by then I was so far off the reservation I added about 1/4 cup pesto, some shaved parmesan reggiano and heavy cream and a touch of truffle oil. FANTASTIC!!

zoliepup said...

We're doing this tonight too, but it will also be accidental accidental as we'll be adding sundried tomatoes. Happy accidents!

Best Dishes of 2017

1.      Dad's Luncheonette  Cheeseburger Sandwich and Herb Salad 2.      Bakesale Betty Fried Chicken Sandwich 3.      Carney Dog 4....