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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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