![]() ![]() Season to taste with salt and pepper and serve, passing additional Parmesan alongside. Toss until the sauce is almost absorbed by the pasta. ![]() Add the pasta, sausage, 1/2 cup of the Parmesan, the basil and parsley to the artichoke mixture. Add the penne and cook, stirring often to prevent pasta from sticking together, until tender but still firm to the bite, about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes. Add the broth, wine and sun-dried tomatoes. ![]() Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the sausage and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-high flame. oil reservedġ pound Italian hot sausages, casings removedĢ 8-ounce packages frozen artichoke hearts, thawedġ/2 cup freshly shredded parmesan cheese, plus more for servingĨ ounces fresh mozzarella, drained and cubed (optional) With that helpful warning, I took the pan off the heat before adding the mozzarella and that problem was solved.ģ/4 cup drained oil-packed sun-dried tomatoes, sliced with 2 Tbs. Dana said that her husband Steve who is great about volunteering to do the dishes (he’s done them at my house as a guest!) always seems to disappear after dinner when she makes this….the cheese tends to stick to the pan. Whole wheat pasta works well in this, and frozen artichokes are recommended as they hold their shape in the sauce. This is a substantial dish combining meat, veggies, cheese and pasta all in one, making it perfect for a delivery to a hungry family. Memorable, joyful, and exhausting times…. Arriving ahead of schedule they had some time in the NICU, but now are home and feeding around the clock. At the moment, neither of them has much time to spend in the kitchen, as their adorable twin babies, James and Emily, have just come home from the hospital. ![]() Nick’s mother Dana happily shared that her sausage loving son made this recipe for Steph for Valentine’s Day when they were dating and clearly it was a hit. In addition to her pantry staples, her weekly grocery shop includes lemons, chicken breasts for her cat and dog (Bella and Bruno-yeah, she cooks them homemade food), arugula, bananas, green grapes, fennel, salami and cheese packs for daughter Jade’s lunch, dried pasta, broccoli, and of course her new Simply 7 popcorn.You always eagerly anticipate a wedding when you’ve known both the bride and groom since childhood! That was the case when Stephanie Brown and Nick Gabriel married a few years back. The first chapter of her latest cookbook, Giada’s Italy ($21 on Amazon), outlines her Italian pantry and essential fridge ingredients (copious amounts of Parmiggiano-Reggiano and Finocchio salami), but she spoke with us to share the specific brand of Calabrian chili paste she keeps on hand, a buttery olive she’d eat day and night, and more. The Food Network star keeps her shelves lined with the best olive oil, artisanal dried Italian pasta, and jars upon jars of mix-and-match ingredients and condiments to throw together dozens of recipes on the fly. Giada De Laurentiis’ pantry is stocked as well as a gourmet Italian grocery store. ![]()
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