Fusilli With Sausage Artichokes And Sun Dried Tomatoes Recipes

Steps:

• In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf., Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
• To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
• In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

Steps:

• You will need a deep saute pan that can hold the sauce, and the pasta.
• Have all your ingredients ready to go before beginning to cook.
• Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
• Add the sundried tomatoes and toss to combine.
• Season with the salt and pepper.
• Let cook about a minute, then add the sage, toss, and cook another minute.
• Add the Vermouth to the pan and toss with the other ingredients.
• Let reduce about half (about 2-3 minutes), then add the chicken stock.
• Toss and let this reduce about half (about 2 to 3 minutes).
• Add the cream, then let this mixture reduce slightly.
• Taste, adjust for pepper and salt.
• Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
• Serve with the remaining cheese.

Steps:

• Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
• When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
• Drain the sun-dried tomato saving 2 Tbs or the oil.
• Add the oil to the pasta and put aside to cool.
• Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
• Add to the lemon mixture and put to one side.
• Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
• Add to the pasta with the sun-dried tomatoes, oilves and basil.
• Enjoy or refrigerate.