Every once in a while, I will get a random idea to create a dish, usually met with happy tummies by my family, but I will fail to write it down and I never remember the dish again. This is not that dish, however; but I just realized I never wrote this recipe down, either. I must’ve had some Italian sausage on hand, and was craving some yummy pasta.
This is a fairly easy dish to assemble, and my oldest son has requested it for his birthday dinner for the past few years. The fresh basil and artichokes really bring it over the top for me. I would really love to try this recipe with spaghetti squash in lieu of pasta. This would bring down the carb count for those of you on a low-carb way of eating.
Until I can make this and actually remember to get out my camera beforehand, lets just pretend this dish has spaghetti squash and superb quality photos, mmmkay?
First, dice your onion, diced as large or as small as you’d like. I use a large electric skillet to make this, but if you have a skillet large enough for your stove top, then use that. Heat the electric skillet to medium heat. Add olive oil, the onion, and 2 to 3 cloves of crushed garlic and sautee. While that begins to cook, cut your Italian sausage links into bite-size pieces. Slice the mushrooms. Start water to a boil for angel hair pasta (or cook your spaghetti squash in advance as desired)
Sprinkle about 1 tablespoon of italian seasoning over the onions and garlic, and add your sausage and mushroom pieces. Continue cooking over medium heat while you slice grape tomatoes (in half), and artichoke quarters (into smaller pieces).
When the sausage is no longer pink, add 1 can of chicken broth (about 14 ounces), artichokes, and grape tomatoes. Cook for about 5-10 minutes, depending on what you have going on in your kitchen to distract you. I like to wait until just before I add the pasta to add the fresh basil and fresh spinach, because I want them just tender, not slimy.
Drain the pasta. Toss pasta with the Italian sausage goodness in the skillet. Add 1/2 cup Parmesan cheese, if desired. Really, isn’t cheese always desired? Serve immediately, or as soon as you put the picky eater in time out for having a melt down and refusing dinner. I love the flavors of the Italian sausage with the broth and olive oil. It is light, even when served with pasta and not with spaghetti squash. This is one of my family’s favorites, and feels fancy but is easy enough for a weeknight dinner, and can be ready in 30 minutes.