Quick. Somebody pinch me.Either I’m dreaming or a whole bunch of parched souls somewhere real far south finally got their ice water.
My husband ate a bunch of sun-dried tomatoes and artichokes. Voluntarily. And he liked them.
I didn’t sneak them in. I didn’t cleverly tuck them away or cut them into small pieces to hide them. I said, “I hope you like this,” and went full-speed ahead with Operation Eat a Bowl of Cereal if You Don’t Like It.
I fell in love with a picture in Family Dinners a while back. Unfortunately, it had sun-dried tomatoes and artichokes – two veggies in a house that’s half anti-vegetable. A couple of months ago, my husband reached over and stole a chunk of sun-dried tomato from my plate, ate it, and well – he didn’t die.
I decided to make the dish for dinner and if he didn’t like it, the oven would still be warm enough from roasting garlic that I could throw in a frozen pizza. Luckily, I didn’t have to resort to Red Baron’s. He ate it and liked it – every bit. Of both bowls
Farfalle with Sausage, Artichokes, and Sun-Dried Tomatoes
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1/2 lb mild Italian sausage
- 8 oz artichoke hearts, quartered
- 2 large cloves garlic, chopped
- 1 cup chicken broth
- 1/4 cup dry white wine
- 8 oz farfalle pasta
- 1/4 cup shredded Parmesan, plus additional for garnish
- 2 Tbsp fresh basil leaves, chopped
- 2 Tbsp fresh Italian parsley leaves, chopped
- 8 oz mozzarella, cubed (optional)
- Salt and freshly ground pepper
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.
- Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
- Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse).
- Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture.
- Toss until the sauce is almost absorbed by the pasta.
- Stir in the mozzarella. Season, to taste, with salt and pepper.
- Serve, passing the additional Parmesan cheese alongside.
Yields: 2 servings
Estimated time: 30 minutes