So studying for the California Bar Exam officially began today. In looking over my self study pace schedule (yes ladies and gentlemen, I am studying for the bar exam using an ipod), I began to worry how I would even have time for one of my favorite things, mainly Justin, cooking, and entertaining. So in my first series/ article for the Suite Morsel, I thought it might be appropriate to call it Bar Food, what does a girl cook and eat for herself and her ravenous husband while studying for the bar exam? Tonight's installment, Farfalle with Sausage, Artichokes, and Sun Dried Tomatoes.
I first had this dish in a cozy log cabin in Gordonsville, VA when Mel made it for dinner. It was delicious, easy, and relatively fast. Mel got the recipe from Giada de Laurentiis' cooking show, Everyday Italian on the Food Network. It really is a fantastic dinner and made plenty for both Justin and I with hearty leftovers for lunch. I pretty much followed the recipe exactly with a few changes. And I'd also like to note that I used basil and parsley from my herb garden, grown adoringly from seed. My dream is to be like Martha. If only there was a bar exam for that. =)
FARFALLE WITH SAUSAGE, ARTICHOKES, AND SUN DRIED TOMATOES
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
1 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 (14-ounce) can chicken broth
1/2 cup dry white wine
16 ounces farfelle pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper
1. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper.
3. Serve, passing the additional Parmesan cheese alongside.
*Here's a photo of Justin enjoying the uber cheesiness of the dish*