Sunday, December 28, 2008

Rigatoni with Sausage, artichokes and asparagus

3/4 c. drained oil-packed sun-dried tomatoes
(2 T. oil reserved)sliced
1 pound hot italian sausage, removed from casing
(I add slices of salami as well)
1 (9oz.) packages frozen artichoke hearts
1 small bunch asparagus(8 oz)trimmed and cut into 1-inch pieces
2 large cloves garlic, chopped
1 3/4 c. clhicken broth (about 1 can)
1/2 dry white wine
12 ounces rigatoni or other tubular pasta
1/2 c. shredded Parmesan cheese, plus more for serving
1/3 c. chopped fresh basil
1/4 c. shopped fresh flat-leaf parsley
8 ounces (about 1 1/2 c. )fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

1. Heat reserved oil in a large, heavy frying pan over medium high heat. Add sausage and cook until browned, breaking meat into bite-sized pieces with a fork, about 8 minutes. Using a slotted spoon, transfer sausage to a bowl. Add artichokes, asparagus, and garlic to skillet, and saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirrinng occasionally, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 minutes. Drain pasta.

3. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2 to 3 minutes. Remove from heat. Stir in Parmesan cheese, basil, parsley, and mozzarella, if using. Season to taste with salt and pepper. Serve, passing additional Parmesan cheese alongside.

Makes 6 Servings

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