What's for Dinner? Day 56

Addison LOVED tonight's dinner!

She had 3 helpings--and made sure that we would have leftovers for her lunch tomorrow :)

I had it a couple of years ago when I came to Seattle to see Wicked with Joe's mom and sister and sister in law and a family friend.  We went to dinner at Mikki's before heading into Seattle and she make this delicious pasta dish.  It was so yummy I asked her to send me the recipe.

So tonight I made it.

I wouldn't have thought Addison would have liked it, but. . .

Rigatoni with Sausage, Artichokes, and Asparagus

Adapted from Everyday Pasta, by Giada de Laurentiis

3/4 cup drained oil-packed sun-dried tomatoes (2 Tbsp. oil reserved), sliced

1 pound hot Italian sausage, removed from casing

2 (9 ounce) packages frozen artichoke hearts--I used canned in water 2 12 ounce cans

1 small bunch asparagus (8 ounces) trimmed and cut into 1 inch pieces--forgot these at the store, oops!

2 large garlic cloves, chopped

1 3/4 cups chicken broth

1/2 cup dry white wine--just put in more chicken broth as a substitute

12 ounces rigatoni or other tubular pasta--I used Penne

1/2 cup shredded Parmesan cheese, plus more for serving

1/3 cup chopped fresh basil

1/4 cup fresh flat leaf parsley

8 ounces (about 1 1/2 cups) fresh mozzarella, cubed (optional)

Salt and freshly ground black pepper

Heat reserved oil in a large, heavy frying pan over medium-high heat.  Add sausage and cook until browned, breaking meat into bit-sized pieces with a fork, about 8 minutes.  Using a slotted spoon, transfer sausage to bowl.   Add artichokes, asparagus, and garlic to skillet, and saute over medium meat until garlic is tender, about 2 minutes.  Add broth, wine, and sun-dried tomatoes.  Boil over medium-high heat until sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Cook pasta until tender but still firm to the bite, stirring often, about 10 minutes.  Drain pasta.

Add pasta and sausage to artichoke mixture.  Toss until sauce is almost absorbed by pasta, 2 to 3 minutes.  Rmove from heat.  Stir in Parmesan cheese, basil, parsley, and mozzarella, if using.  Season to taste with salt and pepper.  Serve, passing additional Parmesan cheese alongside.

After mixing I put it in a casserole dish and put in the oven.  Joe wasn't home so it kept it warm better and melted the cheese nicely.  I then sprinkled Parmesan cheese over the top instead of passing if around when serving.  It was yummy!