Ingredients
- 12 oz orecchiette pasta
- 1T olive oil
- 2 sweet Italian pork sausages, removed from casing
- 2 cloves garlic sliced very thin
- 1 pint grape tomatoes
- 1 can artichoke hearts
- 4 T butter
- 1T chopped parsley
- juice of one lemon
- fresh parmesan cheese
- salt
- freshly ground pepper
Method
Bring a large pot of salted water to a boil.
In a large skillet or saucepan, heat one T olive oil over med high heat. Brown sausage, breaking into bite sized pieces. Drain all but 2 T oil out of pan, keeping heat at med/high, toss in tomatoes so they blister. Reduce heat to low, add artichokes and garlic and stir until soft. While cooking the sausage and veg, cook the pasta (usually 8 min for dried) to just before al dente. Reserve ½ c pasta water, drain the pasta.
Add a ¼ cup of pasta water to the sauce and bring to a boil. Whisk in the butter so the sauce thickens. Add the pasta and stir over the heat so that the pasta absorbs some of the sauce and gets coated. Season with lemon juice salt and pepper. Just before serving stir in parsley and freshly grated parmesan cheese.
