Ingredients
Units
Scale
- Tomato basil chicken sausage (sliced into bite-sized pieces; can substitute with Italian sausage)
- Olive oil for browning
- 1 diced shallot
- 3 cloves of chopped garlic
- 1 cup white wine
- 1 can chopped tomatoes
- 1 box frozen spinach, thawed and thoroughly drained
- 1 tbsp pesto
- 1 can quartered artichokes
- 1 cup chicken stock
- Pasta of your choice, boiled one minute less than the package instructions
- 1 cup pasta water (reserved from boiling pasta)
- Shaved Parmesan cheese, for serving
- Good quality olive oil, for drizzling
- Dried Calabrian chilies (optional), for garnish
Instructions
- In a heavy pot, brown the sliced chicken sausage in some olive oil. Once browned, remove the sausage and set aside.
- In the same pot, add diced shallot and chopped garlic. Sauté until the shallots are translucent.
- Deglaze the pot with white wine, scraping up any browned bits, and reduce the mixture for about 5 minutes.
- Stir in the can of chopped tomatoes, the box of drained spinach, and the tablespoon of pesto. Let it simmer for 5 minutes.
- Meanwhile, cook the pasta in boiling water until it’s one minute shy of the package instructions; then drain, reserving 1 cup of the pasta water.
- To the pot, add the can of quartered artichokes and the cooked sausage along with the chicken stock. Let it simmer gently.
- Once the pasta is ready, add it to the pot along with the reserved pasta water. Stir and continue to cook until the pasta is fully done and the sauce has thickened.
- Serve the pasta hot with shaved Parmesan cheese, a drizzle of good olive oil, and a sprinkle of dried Calabrian chilies if desired.
Notes
