I hope everyone had a nice weekend! We had a housewarming/engagement party that a lot of good friends came out for (including my sis and her bf that made the drive from Murfreesboro, TN & Stacey & Gillian who made quite a trek too- thanks guys!). I'd say it was a success, but it made going back to work today no fun at all! Anyways, we made this dish one night last week to try something different. The asparagus and sun-dried tomatoes are a nice addition. I can't remember where we got the original recipe from, but we decided to top it off with some gruyere (I think the original called for Parmesan). This is also Michael's special technique for cooking sausage - if you want, you can just buy the pre-cooked kind, heat according to package and skip step number 2. If you have the time though, I'd say cook it Michael's way - yum! Serves 4.
- 1 1/2 cups water
- 1 1/2 cups light beer
- 1 lb. uncooked spicy Italian chicken sausage
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 6 oz. jar artichoke hearts, drained
- 2 cloves garlic, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 6 oil-packed sun-dried tomatoes, thinly sliced
- 2 teaspoons dried thyme
- Grated gruyere cheese
- Cook linguine according to directions on box.
- Add water and beer to a medium saucepan and bring to a boil. Add sausage and cook 6-8 minutes, depending on thickness of sausage.
- Heat oil in a large skillet over medium heat. Add onions and sausage; cook until onions are tender. Add artichokes, garlic, lemon juice, salt and pepper and cook another 5 minutes.
- Add wine and simmer until just thickened. Stir in chicken broth, tomatoes and thyme then add pasta, salt and pepper and toss well.
- Transfer pasta to bowls, garnish with cheese and serve.