I had the idea that marinated artichoke hearts would be a good way to amp up a pasta dish, and threw together this dinner. As my boyfriend wolfed it down, I asked him if it should be a Guessipe. He managed to pause between bites long enough to blurt out “Definitely! What are you going to call it?”, to which I suggested Italian Sausage Mushroom Artichoke Pasta. Once there was no more food left to shovel into his face, he suggested that a dish this good needs better marketing than that… and thus was born Saushroomichoke Pasta 😉
Guessipe
- 12 oz pasta, cooked to just before al dente, 1 cup of pasta water reserved
- 1 lb hot Italian sausage
- 10 oz mushrooms, sliced
- 5 cloves garlic, minced
- 12 oz jar marinated artichoke hearts, including the marinade
- 1/2 cup white wine
- 1 TBSP oregano
- 1 tsp chicken bouillon
- 1 cup shredded parmesan
- salt and pepper to taste
Remove the sausage from its casing. Break into bite-sized pieces and cook over medium-high heat until brown.
Stir in the mushrooms and garlic. Continue to cook until the mushrooms are cooked through.
Stir in the artichoke hearts, reserved pasta water, white wine, oregano, and chicken bouillon. Simmer 10 minutes.
Remove from heat. Add the cooked pasta and parmesan, tossing until the pasta is evenly coated. Salt and pepper to taste.
