Are you off for Memorial Day weekend? We have a glorious 3 day weekend and we are very fortunate to have our son home for part of it. He serves in the Army and I am very, very proud of him.
This dish below was a contender for the table during his short stay. We have had lasagna, BBQ and grilled fish so far. We also have had fun at the Wakulla County gun range and I was able to get a few photos I will share next post.
Meanwhile, let me tell you about this good recipe from Giada with healthy ingredients.
IHCC is featuring the Potluck theme at their site. Since one of my favorite chefs in their cooking club has been Giada, this is the feature I chose this week.
Penne with sausage, artichokes, and sun-dried tomatoes
3/4 cup sun-dried tomatoes
mild Italian sausage
16 oz. artichoke hearts
2 cloves garlic
1 3/4 cup chicken broth
1/2 cup white wine
1/8 tsp salt
14 oz. penne
1/2 cup Parmesan cheese
1/3 cup freshly chopped basil
1/4 cup parsley
8 oz. shredded mozzarella
1/8 tsp black pepper
2 tbsp olive oil
Heat oil. Add sausage and cook until brown, breaking up meat into bite sized pieces. This takes under 10 minutes. Remove sausage, set aside.
Add artichokes and garlic to skillet and saute over medium heat until garlic is tender. Now add broth, wine, and sun-dried tomatoes. Boil until sauce reduces - 8 min.
Start your pasta water and cook the penne while all this is going on. Once the pasta is cooked, drain and place in a bowl. To the pasta, add 1/2 cup Parmesan cheese, basil, and parsley and the artichoke mixture. Toss until sauce is absorbed by pasta. Stir in mozzarella. Season to taste with salt and pepper.
Sharing this with IHCC. Hope you enjoy this one as much as I do.