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.

Comments

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