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This entry was posted on September 22, 2011 by Brian Larkowski.
1 lb mild or hot Italian pork sausages, casings removed 1 (14-oz) canned artichoke hearts 1½ cups chopped onion 2 tsp minced garlic1 Tbsp chopped fresh sage leaves 1 cup thinly sliced red bell pepper ½ cup dry white wine 1 cup chicken broth ½ cup heavy cream 1 lb penne pasta, cooked and drained Salt and freshly ground black pepper ½ cup grated asiago cheese
Preparation: Serves 8In a 6-quart pan over medium-high heat, cook sausages, breaking up meat with spoon, until brown, about 10 minutes. Add artichokes, onion, garlic, sage and bell pepper to pan. Stir often until onion is limp, about 10 minutes. Pour wine, broth and cream into pan; mix well. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes.
In a serving bowl, toss pasta with artichoke sauce and sprinkle with salt and pepper. Top with cheese and serve.
This entry was posted in Recipes on September 22, 2011 by Brian Larkowski.
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