Strozzapreti with Artichokes and Sausage
Dioguardi’s Italian sausage served up with briny, tender artichokes and our Maestri Strozzapreti pasta for a unique, savory dish that is sure to impress everyone at the table.
- 1 package Maestri Strozzapreti Pasta Dioguardi’s
- 1 pound Dioguardi’s bulk Italian sausage (mild or hot)
- 5 tablespoons Dioguardi’s Tuscan Herb EVOO
- 2 cloves garlic, minced
- 3 tablespoons freshly chopped parsley
- 1 can Artichokes hearts in brine, sliced Dioguardis
- 1/4 cup grated Dioguardi’s Parmigiano-Reggiano or Grana Padano
In a large pot, bring a gallon of water to a boil for the pasta. Cook the sausage in a large pan for 6 to 8 minutes, breaking it apart with a spoon. Set sausage aside on a paper towel-lined plate. In the same pan, add 2 tablespoons of olive oil, the garlic and parsley. Cook for 2 minutes on medium heat, then add the artichokes. Cook for another 10 minutes, stirring occasionally. Add a bit of water if necessary. Stir in the sausage and cook for another 2 minutes.
Once water boils, cook pasta according to package instructions. Reserve 1/2 cup of the pasta water for finishing. Toss cooked pasta with sausage,
artichokes, pasta water and the remaining olive oil, sautéing for 2 more minutes to marry flavors. Scoop into a warm serving dish and top with a generous amount of Parmigiano.
Variation 1: those who love a creamier, smoother taste—at the last minute, add some fresh mascarpone.
Variation 2: The last variation is called Carbonara di Carciofi and it’s delicious! Follow the main recipe described above, but at the very end, add the following step: In a small bowl, beat one egg and one separated yolk; add parmigiana, parsley, and some fresh pepper; mix until you have a homogeneous, creamy consistency. Add the mixture to the hot pan at the very end, stir once or twice, then serve.