Here is the pasta recipe I always turn to when I want something hearty to eat but simple to make. Spicy Italian sausages, artichokes and lots of the Italian herbs and cheeses, toast some Fusili pasta and you’ve got one fantastic Italian meal. Serve it up by the bowl full.
If you’re looking for really easy, stress free pasta this is your dish. And to make it even faster were going to cook the pasta first. That when the time it takes to cook the pasta, I’m going to make a sauce. And you want to make sure it have a lots of boiling water about six quarts for one pound of pasta. And today I’m going to use what I call Fusili but sometimes they are also called Rotini and they look like little cork screws just like that. So, they're kind of fun, add some salt to the water. I’d like to add before but you know what sometimes you forget and so I add it after.
It’s going to take about eight minutes for the Fusili to cook; in the meantime, I’m going to make this really faster sauce. I’m going to use sun dry tomatoes which I love because they add so much flavor to the sauce, they add that great red color and I love to use the oil. Now, I’m using the sun dried tomatoes that are preserved in olive oil, there is a lot of flavor in this olive oil. So, I’m just going to use two tablespoons of that, there we go. While that heats up, I'm going to show you a little trick. I happen to loved artichokes love, love, love them. And when I was a kid we have them all the time. But they're kind of hard to find, all year-round, it taste good and let's admit it, they take a bit of work. So, these frozen little artichokes are perfect, they’ve already been cooked and seed cleaned and they're ready to go.
And I want to add a little bit of garlic, a couple cloves of garlic will work. I chopped up the garlic and I can already smell the sun dried tomatoes the oil from the sun dried tomatoes and the garlic, sort of mixing together. I’ve cleared up the center, and now I’m ready to add the spicy pork sausages. Spicy, spicy sausages and we’re going to cook it right in the middle, where the center of the heat is, right there. And I like the spiciness because the artichokes needs lots of flavor and then I’m going to add some wine and some broc, and some herbs.
All right, and while that cooks, I am going to continue. I’m going to take some of the sun dried tomatoes. Here we go, all right now I’m going to dice my mozzarella now, this is an optional step. You don’t have to add mozzarella, it starts to melt with the heat of the pasta and you know there's nothing better than melted cheese on pasta, so I like to add it.
And now, I’m going to chop some fresh herbs. So see while the sauce cooked and the pasta cooked I get everything else ready. Some fresh parsley and some fresh basil, I loved using fresh herbs, like basil and parsley because they add a lot of flavor to the sauce and to the pasta, so we don’t have to add a lot of seasoning, like salt and oil. I’m going to add some wine, about half of cup of white wine; it picks up all the little bits on the bottom of the sauté pan from the browning of the sausages. So, you really want to scrape the butter and make sure you pick up all of those flavors. And we’re going to add one of the three quarter cups of chicken stock. And you could add water at this point but I really like the flavor of the chicken stock. I’m ready to add the Fusili into the artichoke and sausage mixture and then all the cheeses and the herbs, one big bite.
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