Elk Sausage Bbq Artichoke Pasta Recipes

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ITALIAN ARTICHOKE & SAUSAGE PASTA



Italian Artichoke & Sausage Pasta image

This Italian Artichoke & Sausage Pasta is tasty, quick and easy dinner idea. The perfect pasta recipe for weeknight or weekend.

Provided by Rosemary Molloy

Categories     Main Dish

Time 30m

Number Of Ingredients 9

4-5 tablespoons olive oil
1-2 cloves garlic (minced)
3-4 artichokes (cleaned fresh or frozen quartered)
½ teaspoon oregano
1-2 dashes hot pepper flakes or black pepper (if desired)
¾ cup water (divided)
2-3 Italian sausages (hot, medium or mild casing removed and chopped)
¼ teaspoon salt (or to taste)
3-4 cups pasta (small cooked)

Steps:

  • In a large pan add the olive oil, garlic, artichokes, spices and water.
  • Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
  • Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
  • While the sausage is cooking, boil the pasta until al dente.
  • To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 531 kcal, Carbohydrate 44 g, Protein 17 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 648 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

GRILLED SAUSAGE, FENNEL, AND BABY ARTICHOKE SPRING PASTA



Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

4 sweet sausages
2 bulbs fennel, quartered
Salt and freshly ground black pepper
Olive oil, for grilling
1/2 pound dry farfalle (butterfly or bowtie) pasta
1 lemon, halved
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper
20 baby artichokes, trimmed
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
1 teaspoon sugar
1/2 bunch flat leaf parsley, leaves picked

Steps:

  • Heat grill on medium-high.
  • Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use.
  • Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente.
  • In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes.
  • In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES



This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories     Dinner     Pasta     Quick & Easy     Pine Nut     Sausage     Artichoke     Tomato

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
  • Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
  • Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
  • Divide pasta among plates. Season with pepper and top with peperoncini.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS



Rigatoni With Sausage, Artichokes, and Asparagus image

Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.

Provided by bricookie55

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sun-dried tomato (they should be the oil-packed kind, sliced, 2 tablespoons of the oil reserved)
1 lb hot Italian sausage, casings removed
2 (8 ounce) packages artichoke hearts, frozen
1 cup asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni pasta (any short tubular pasta is fine)
1/2 cup parmesan cheese, shredded (plus extra for serving)
1/3 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
8 ounces mozzarella cheese, cubed (optional)
salt & fresh ground pepper

Steps:

  • Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
  • Add sausage and cook until browned; break up the meat as it cooks.
  • When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
  • Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
  • Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of water to a boil.
  • Salt water and cook pasta according to package directions.
  • Drain pasta.
  • Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
  • Toss everything together until sauce is nearly absorbed by the pasta.
  • Stir in mozzarella cheese, if using.
  • Season with salt and pepper to taste.
  • Serve with extra cheese to pass at table.

Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli 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

Steps:

  • 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.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli 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. Serve, passing the additional Parmesan cheese alongside.

SPAGHETTI SAUCE FOR ELK OR BISON



Spaghetti Sauce for Elk or Bison image

I created this savoury Bison or Elk Spaghetti Sauce although I like it best made with Elk and of course fresh herbs. While I was making this sauce when visiting my sister Leah while she attended the San Francisco Culinary Academy, Leah made a few adjustments since then I have never made it any differently. Quality ingredients and a great red wine will always give you a superb sauce!

Provided by oilpatchjo

Categories     Sauces

Time P1DT1h

Yield 1 large pot, 24 serving(s)

Number Of Ingredients 27

2 lbs ground bison meat (Bison or Elk)
1 lb ground pork
1 lb hot Italian sausage (spicy)
1 lb ground sirloin (if you can combine Elk with Bison)
1 cup red wine
56 ounces plum tomatoes, crushed
56 ounces plum tomatoes, whole
5 1/2 ounces tomato paste
1/2 cup sun-dried tomato
12 garlic cloves
1 large walla walla onion
1 lb mushroom
2 cinnamon sticks
1 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon herbes de provence
1/2 cup demerara sugar
1/4 cup fresh parsley
1/4 cup fresh oregano
1/4 cup fresh basil
1 teaspoon thyme
1 teaspoon rosemary
1/4 teaspoon chili pepper
1 tablespoon sea salt
1 tablespoon ground pepper
2 tablespoons butter
1 teaspoon olive oil

Steps:

  • Sauté the Walla Walla Onions lightly with the crushed garlic in the olive oil. Add the Italian Sausage to be lightly browned with onions and garlic; when the Italian sausage is pierced with a fork the fat will run out then add the ground Bison and ground pork until well browned in a large pot.
  • Add 1 cup of red wine and the crushed tomatoes, whole tomatoes, tomato paste and sun dried tomatoes to pot,.
  • Add Cinnamon sticks, Cinnamon, Cumin, Demerara Sugar, Parsley, Oregano, Basil, Thyme, Rosemary, Herbs DE Provence, Chili Peppers, Sea Salt and Pepper. Stirring constantly,bring to a brisk simmer add ½ of the 2 tablespoons of butter.
  • Simmer all day adding about a cup of water or wine your choice. When the sauce goes down about an inch; be careful as the sugar and the wine will tend to caramelize and burn on the bottom of your pan if not carefully watched and stirred throughout the day. After about 6 hours there should be a very nice glossy sheen to the sauce.
  • After taking off stove, cool before refrigerating overnight can be left out on your stove or counter to cool.In the morning skim off the fat that has risen and solidified on the top of the sauce and discard.
  • Put back on the stove a low simmer for 4 hours or until there is a thickening of the sauce with a glossy sheen; the tomato sauce will look paler and have a light sweet hot taste.
  • Sauté the mushrooms lightly and add to sauce or add to each individual plate when serving spaghetti to taste.
  • Adding the wine is always at the chef's discretion!

Nutrition Facts : Calories 274.9, Fat 14.3, SaturatedFat 5.4, Cholesterol 63, Sodium 651.2, Carbohydrate 14.5, Fiber 2.6, Sugar 9.7, Protein 21.1

ELK SAUSAGE BBQ ARTICHOKE PASTA



Elk Sausage BBQ Artichoke Pasta image

This recipe includes elk sausage, pasta, zucchini, mushrooms, artichike hearts and fresh tarragon. The elk can be substituted easily for pork sausage.

Provided by NevadaFoodies

Categories     One Dish Meal

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 lb elk sausage
2 cups dry pasta
3 garlic cloves
1 cup artichoke heart
1 cup zucchini
1 cup mushroom
fresh tarragon
olive oil
salt and pepper

Steps:

  • Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
  • Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
  • Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
  • Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.

Nutrition Facts : Calories 205.7, Fat 0.9, SaturatedFat 0.2, Sodium 145.7, Carbohydrate 41.8, Fiber 4.3, Sugar 2.1, Protein 8.6

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