Pasta with Artichoke and Sausage

Serves 4-6

Ingredients

2 cloves Garlic, minced
3 tbsp. Freshly chopped parsley
¼ cup Italissima Grated Parmigiano Reggiano D.O.P.
To Taste Italissima Fine Sea Salt

Instructions

1. In a medium-large pot, bring a gallon of water to boil for the pasta. Meanwhile put the sausage in a hot, large non-stick pan for one or two minutes until the sausage turns a nice brown colour, breaking it apart with a spoon as it cooks. Avoid over-cooking so as not to dry out the meat. Set the sausage to the side.

2. Roughly chop the artichokes. In the same nonstick pan, add two tablespoons of olive oil, some minced garlic and parsley. Let it cook for a minute, and then add the artichokes. Cook on a moderate flame for about five minutes, stirring once in a while. Add a bit of water if necessary.

3. Add the sausage and finish cooking for another one to two minutes. Cook the pasta al dente. Drain pasta, but reserving some of the cooking water. Pour the pasta into the pan with the other ingredients and sauté for two minutes. Add the remaining olive oil. Pour into a warm serving dish and add a generous amount of Parmigiano Reggiano on top.

4. For a creamier sauce, add some fresh cream at the last minute.