20 Minute Tuscan Pasta
Ingredients:
- 1lb @pastificioboulder Pasta
- 1lb Pasture-raised Italian Sausage (hot, sweet or mild)
- 5 Cloves Garlic thinly sliced
- 1 Medium Red Onion thinly sliced
- 1 Small Shallot thinly sliced
- 1 Can Artichoke Hearts In Water (drained and cut into small chunks)
- 1/2 Cup Sliced Kalamata Olives (drained)
- 1/2 Cup @denverbonebroth chicken broth
- 1 cup loosely packed fresh kale or spinach roughly chopped
- 1/4 Cup chopped sun dried tomatoes or 1/2 cup fresh cherry tomatoes cut in half
- 3 Tbsp olive oil
- 2 Cup freshly shredded Parmesan or Asiago Cheese using a @microplaneusa (alternate use 1 cup pre-shredded parm)
- Parsley
- Salt and Pepper
- Crushed Red Pepper (optional)
Directions:
- Bring pot of salty water to boil for cooking pasta
- Cook @pastificioboulder pasta while prepping other ingredients and drain (do not rinse and save 1/2 cup pasta water if not using broth)
- Add oil to wok or large pan over medium heat
- Sauté shallot and garlic for 1-2 minutes until fragrant
- Turn heat to medium high and brown Italian Sausage breaking into small pieces
- Add sliced red onion and cook for 2-3 minutes with meat to soften
- Deglaze pan with 1/2 cup @denverbonebroth chicken broth over cooked meat (use pasta water if you don’t have broth)
- Add Kale, Artichoke, Kalamata Olives and Tomatoes to meat mixture and cook for 3 minutes
- Add half the Parmesan cheese and mix until incorporated
- Optionally Add crushed red pepper and chopped parley
- Add cooked pasta to meat mixture and turn off stove.
- Mix until ingredients fully incorporated
- Salt and pepper to taste
- Serve and top with remaining Parmesan
