Here it is! My last recipe with fresh artichokes for this winter. After having posted Sicilian-Style Roasted Artichokes and Artichoke Hearts and Eggs, I want to share this dish with you, before their season comes to an end.
For the meatlovers: I spiced it up with Italian sausage ;) I added very few tomatoes only, as I wanted the artichokes and sausage to be the ‘main characters’. The outcome was oh so yummy! I will miss these precious veggies..
Have a wonderful Sunday!
200 g / 7 oz of pasta (I used spaghetti, penne are fine too)
3 fresh artichoke hearts
200 g / 7 oz of fresh Italian sausage
5-7 cherry tomatoes
approx. 2 tbsp of olive oil
ground red pepper
grated dried ricotta cheese (or parmesan cheese)
* * * * *
Prepare the artichokes according to the step-by-step guide that you can find here.
Heat 1 tbsp of olive oil in a large pan (make sure that the pan is large enough to stir in the pasta later on). Add the chopped Italian sausage and roast at medium heat for about 15 min, until they get a nice brown color. Remove from the pan.
Pour 1 additional tbsp of olive oil into the same pan. Add the sliced artichoke hearts, salt, ground red pepper and oregano. Roast for about 15min. Stir once in a while, until they get golden brown on both cut sides.
In the meantime fill a large pot with water and bring to a boil. Add salt and cook the pasta al dente.
While the pasta is cooking, add the sausage and halved cherry tomatoes to the artichoke hearts. Season with a little more ground red pepper, oregano and salt, as necessary. Set the stove at low heat. If it gets too dry, add a little hot water from the pasta pot.
As soon as the pasta is ready, drain and pour into the pan. Keep some of the water of the pot, in case the spaghetti get too dry.
Serve with grated dried ricotta. If you can’t find any, you can alternatively use grated parmesan cheese.
Prep Time: about 1h