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The Modern Gentleman-Cooking and Entertaining With Sean Kanan

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Florentina

Ingredients

  • 1 lb papardelle 1 cup of canned artichokes diced
  • 2 cloves of fresh garlic peeled/chopped fresh grated Parmesan to taste
  • cup ¼ chopped Italian parsley ½ tsp crushed red pepper flakes
  • Extra virgin olive oil
  • 2 TBSP Sea Salt
  • 2 links of sausage (chicken turkey or duck)

Instructions

  • Fill a large pot with 5 quarts of cold water and sea salt then bring to a boil. Cook pasta Al Dente. This should take between 9-12 minutes once the water has come to a boil.
  • While water is boiling grill sausage links. This can be done in about 8-10 minutes with an electric grill. Once sausage has been cooked slice into ¼ inch pieces and set aside. Just as the sausage is about to finish, saute artichokes in two tablespoons of olive oil adding garlic after a minute. Saute for another two minutes over medium heat.
  • Add sausage and artichokes into pasta. Drizzle with olive oil then add red pepper flakes. Toss ingredients together delicately so as not to tear the pasta. Serve in individual bowls with chopped parsley to garnish and Parmesan cheese to taste.

Notes

CHEATS:
Rigatoni or any other big noodle works well too. You can cut down on the pepper flakes if you want it less spicy. Fresh pasta is always best, but box pasta will work too as long as you don’t over cook it.
Gluten free: Use wide rice noodles instead of pappardelle