Preparation time: 5 mins
Cooking time: 25 mins
Imagine a candlelit dinner for 2 in a beautiful Italian countryside villa.. the freshest gourmet spinach & feta chicken sausage, braised artichoke hearts ladled over a creamy parm penne. Magnífico!
Cook penne until al dente. Reserve 1/4 c hot pasta water. Set aside.
Saute sweet onion, chicken sausage in butter on med-high heat. Sprinkle with sea salt, turning only after sausage side is nicely browned and onion is caramelized.
Remove sausage links to warmed plate, allow to rest in juices for 5 mins. Slice diagonally.
Add artichoke hearts, torn basil leaves, vine tomatoes, sun-dried tomatoes, olive oil to pan. Saute on med-high heat until tomatoes can be crushed with back of wooden spoon (about 3-4 mins) and artichoke hearts are nicely browned.
Add sliced sausage to pan, stir only every minute or so until browned. Squeeze fresh lemon juice over mixture, allow to caramelize in pan.
Splash white chablis in hot pan, scraping up caramelized bits with wooden spoon.
Add a little pasta water, stir in cream cheese until blended - add more pasta water as needed to create perfect sauce consistency.
Fold in cooked penne. Turn off heat.
Serve on plates dusted with snipped parsley, cracked peppercorn medley to taste.
Shave fresh parmesan curls over pasta.
Bon appetit! ¦