An easy and tasty first course, with fresh seasonal artichokes… tagliatelle with artichokes and sausage are very simple to make and fit all menus, also great for Sunday lunch. The sauce is quick to prepare, cook the artichokes in a pan, then add the sausages and a little tomato paste to bind the sauce. I used dried tagliatelle, but if you have time, you can prepare them at home by mixing 2 eggs with 200 g of flour (or with 100 g of flour and 100 g of semolina). Try this recipe because it is really delicious.
Here are other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 381.88 (Kcal)
- Carbohydrates 53.04 (g) of which sugars 2.63 (g)
- Proteins 16.30 (g)
- Fat 13.18 (g) of which saturated 0.15 (g)of which unsaturated 0.11 (g)
- Fibers 5.76 (g)
- Sodium 589.59 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz egg tagliatelle (dried)
- 5 artichokes
- 2 sausages
- 2 tablespoons tomato paste
- Half onion
- parsley
- extra virgin olive oil
- salt
Tools
- Pan
- Pot
- Colander
- Bowl
Preparation
Clean the artichokes by removing the outer leaves, the tips, and any inner fuzz, then slice them. If you have the stems, peel them and cut them into thin rounds.
As you clean them, immerse the artichokes in a bowl with water and lemon juice to prevent them from browning.
Clean the onion and chop it finely. Sauté it in a pan with a drizzle of extra virgin olive oil.
Add the artichokes (after draining and squeezing them from the soaking), salt them and cook until they are tender (1). To facilitate cooking, moisten the bottom with a little hot water.
Peel the sausages and crumble them, add them to the artichokes and brown them (2).
Then add the tomato paste, diluted in a little water. Continue cooking on low heat for a few more minutes (3), finally sprinkle with chopped parsley.
Boil the tagliatelle in salted boiling water, when they are cooked, drain them and pour them into the pan with the sauce.
Mix and let them absorb the flavors for a few moments, then turn off the stove.
Tagliatelle with artichokes and sausage are ready, serve them on plates and serve hot… enjoy!
Tips and Notes
If you don’t like tagliatelle, you can use any other type of pasta, egg-based or semolina.
I used Mantua sausages, but you can use other fresh sausages from your area.
FAQ (Questions and Answers)
Can I skip adding the tomato?
Sure, you can omit it or replace it with a few tablespoons of fresh liquid cream to bind the sauce.
Can I use frozen artichokes?
I recommend using fresh ones, but out of season, frozen ones are fine too.
