Your Friday pasta post is brought to you by a dear friend of mine who happened to have a birthday this week.
Many moons ago when I first moved to New York, I would host a Thursday night dinner party to hang with friends since I was in class on Friday nights, deterring me form any fun I may have. No matter, it helped me get my cooking groove on. This was one of the first things that I made for Mrs. Walker when we were reunited after our college hiatus.
Fun fact: We have known each other since the second grade. Childhood friends are the best!
And since it was her birthday earlier this week (along with everyone else I know), I decided to make said pasta dish.
So, here’s to you, Mrs. A. Walker Texas Ranger. Happy Birthday!
Pasta with Sun-dried Tomatoes/Artichokes/Sausage
1 pound pasta (any shape or variety you like)
1 cup sun-dried tomatoes, chopped
½ yellow onion, finely diced
¼ cup white wine or chicken stock
1 can large artichoke hearts, chopped
4 links Italian sausage, two hot, two sweet, casings removed
1 cup Parmigiano-Reggiano cheese, shredded
Extra virgin olive oil
Salt & pepper
1. Bring a large pot of salted water to a boil.
2. Heat large skillet over medium heat. Add sausage and cook until brown. Remove.
3. Add two tablespoons of olive oil to the pan and bring to medium heat. Add onion and sweat for 3-4 minutes or until opaque and giving off liquid. When golden in color, add wine to the pan and scrape up the brown bits (sucs) from the bottom of the pan. Add artichoke hearts and saute for five minutes.
4. While artichokes are cooking, drop pasta in water. Cook until al dente.
5. Add tomatoes and sausage to artichoke mixture. Continue to cook and season with salt and pepper if needed.
6. When pasta is al dente, transfer to sausage mixture. Stir in cheese slowly, allowing it to melt and combine with pasta. If needed, ladle some of the pasta water in to thing out the sauce.
7. Season if needed, and serve with more cheese!