Ingredients
- 1 Bag Artichhoke Hearts Like Trader Joe’s, thawed
- 1/2 Sweet Onion Thinly sliced vertically
- 3 Cloves Garlic Slivered
- 1/2 Tsp. Red Pepper Flakes More or less to taste
- 1 Tsp. Italian Herb Blend I like McCormick Grater
- 1 Tbsp. White Balsamic Vinegar
- 2 Tbsp. Olive Oil Plus more for the pan and drizzling
- 12 Ounces Good Quality Italian Sausage About 3 links
- 5 Ounces Linguine
- 1/4 Cup Torn Fresh Basil
- 1/4 Cup Dry Vermouth
- 2 Ladles Pasta Water
- Kosher Salt and Coarse Ground Black Pepper To taste
- 2 Tbsp. Grated Pecorino Romano For garnish
Servings:
Instructions
- Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
- Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
- Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
- Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
- Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
- Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
- Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
- Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
Share this Recipe
Powered byWP Ultimate Recipe
