The combination of flavors in this pasta dish is amazing. They all go together so well. The shells hold the sauce and pancetta and the artichokes give it a really fresh taste.
Ingredients
4 Cups Medium Shells
1 Can Quartered Artichoke Hearts
1 LB Italian Sausage
12 oz Pancetta
6 Sun-dried Tomatoes
2 Garlic Cloves – chopped
1 Cup Fresh Parsley
1 Cup Parmigiano-reggiano Cheese
Salt and Pepper to taste
1 Can Quartered Artichoke Hearts
1 LB Italian Sausage
12 oz Pancetta
6 Sun-dried Tomatoes
2 Garlic Cloves – chopped
1 Cup Fresh Parsley
1 Cup Parmigiano-reggiano Cheese
Salt and Pepper to taste
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Instructions
Fill a large stockpot with water and 1 tablespoon salt. When it starts to boil, add the pasta and stir so it doesn’t stick to the bottom.In a large skillet, brown the pancetta. When the pancetta is starting to brown, add the sausage meet. Break it up into small pieces. When the sausage is brown, add the garlic. Saute for 1 minute. Add the sundried tomatoes parsley and the artichoke hearts. Add 2 ladles of the pasta water. Let cook 1 minute. Season with salt and pepper.Drain the pasta and add it to the skillet. Stir to combine all the ingredients. Remove the skillet from the heat and add the parmigiano-reggiano and gently stir to combine all the ingredients.Serve immediately
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