Madeira Sausage and Grilled Artichoke on Angel Hair

You can make a fantastic, restaurant-quality dish at home for a fraction of the cost, if you are ready to spend a bit of time. When you do have time, consider this Italian delicacy.

Chose the wine you use, but I suggest a sweeter variety, like Madeira, Cream Sherry or a sweet vermouth.

1/2 lb angel hair pasta

1 lb favorite sausage links, sliced

1 tsp Herbs Provencal, or Italian herbs

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes, or to taste

2 Tbsp tomato paste

1 cup Madeira wine, or cream sherry

1/2 cup water, or as needed

1 12-oz jar Grilled Artichoke Halves, packed in oil (I used Trader Joe’s), drained

Bring a medium pot of water to a boil for the pasta. Salt generously. Keep on simmer until ready.

Turn the sausage slices into a skillet on high heat with a dash of olive oil. Toss to begin to brown the sausage pieces. Once the sausage begins to brown well, add the herbs, garlic and red pepper and cook another 2-3 minutes. Remove the sausage mixture to a bowl.

Add the tomato paste to the skillet with another dash of olive oil. Cook the tomato paste, stirring almost constantly for about 3-5 minutes. Make sure it darkens a bit, which will add so much flavor. Whisk in the wine and bring to a gentle boil. Return the sausage and all juices to the wine sauce. Reduce heat to a simmer and cover.

Spread the artichokes into a medium glass casserole and microwave for about 1-2 minutes, until heated through (the time will depend on you microwave).

Bring the pasta water to a boil. Add the pasta and cook, stirring frequently, until just al dente. Drain.

Adjust the sausage tomato sauce with water if necessary to arrive at a creamy consistency. Swirl the pasta on four plates. Distribute sausage and sauce about the plates. Top with heated artichokes. Garnish with dried tarragon, if desired, or fresh parsley.

Serves 4.

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