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.
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