Saturday, September 14, 2013

Bow Tie Pasta with Sweet Italian Sausage, Artichoke Hearts, and Sundried Tomatoes in a Cream Sauce

Friday was the very first day that really felt like Fall, so I felt it was necessary to make a heartier pasta dish. I was visiting my parents because my husband and I were going to the BMW Golf Championship the next day. Everyone loved it and went back for seconds!

  • 1 lb. sweet Italian sausage
  • Box of pasta (I used bow tie but you could use anything)
  • 2 pints heavy cream
  • 1 stick + 3 tablespoons of butter
  • Salt and pepper to taste
  • 1 c. Parmesan cheese + more for topping
  • Cayenne pepper (optional)
  • 1 c. sliced mushrooms
  • 1 jar artichoke hearts
  • 1/4 c. sundried tomatoes, chopped
  • Wine (optional :))
  1. Cook sausage according to directions here 
  2. Cook pasta until al dente and drain
  3. Remove sausage from pan and set aside, but keep pan and brown bits
  4. Melt 1 stick of butter in pan with the brown bits over medium heat
  5. Add cream (except for about 1 tbsp), sprinkle with salt and pepper, and heat to a boil
  6. When starts to boil, remove from heat
  7. Add Parmesan, stir, and set aside
  8. Drain artichoke hearts and rinse off mushrooms
  9. In another pan, melt the rest of the butter (3 tbsp)
  10. Add mushrooms, tomatoes, artichokes, and sausage, and stir for 2 minutes
  11. Stir in leftover cream and 1/2 of the sauce, and stir
  12. Add pasta and stir
  13. Add the rest of the cream sauce and stir everything together
  14. Top with more Parmesan and cayenne pepper (optional) 

Served with Homemade Garlic Bread



Original recipe here

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