Tagliatelle with sausage and artichokes — here’s today’s recipe, since I have more time and felt like cleaning this vegetable I don’t love that much, but paired this way it’s really tasty!
We’ll still find artichokes for a few more months, so I’ll surely make this little recipe again — maybe trying to have my grumpy teenage son taste it; he complains about everything from A to Z and I’m seriously thinking of running away and leaving him to manage on his own in Bologna!
Also with artichokes I suggest these recipes:
BATTER-FRIED ARTICHOKES
ARTICHOKE CAPONATA
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TAGLIATELLE WITH SAUSAGE AND ARTICHOKES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients RECIPE TAGLIATELLE WITH SAUSAGE AND ARTICHOKES
- 14 oz sausage
- 11 oz dry tagliatelle
- 4 artichokes
- 1 1/3 glass white wine (dry)
- 1 tbsp tomato paste
- to taste extra virgin olive oil
- to taste parsley (chopped)
- to taste salt and pepper
Tools RECIPE TAGLIATELLE WITH SAUSAGE AND ARTICHOKES
- Pans
- Knives
- Saucepots
FOR PREPARING THE TAGLIATELLE WITH SAUSAGE AND ARTICHOKE SAUCE
Clean the artichokes by removing the tips and the outer tougher leaves, cut them into wedges and remove the internal choke.
As you clean them, place them in a bowl with acidulated water so they don’t darken.
In a large pan put the crumbled sausage and let it brown for 7-8 minutes without adding extra fats.
When the meat is browned, pour in the wine and let the alcohol evaporate well.
Drain the artichokes, pat them dry with paper towels and add them to the pan.
Stir well, add the tomato paste and cook for about ten minutes or until the artichokes are tender.
Cook the pasta normally in salted boiling water, drain it al dente and put it into the pan with the sausage and artichoke sauce.
Add the fresh chopped parsley and toss the pasta, then plate and serve.
Enjoy your meal!
Annalisa
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