Here's the recipe for what I fixed for dinner tonight. I forgot to take a picture of it before we dug into it. I am writing exactly as printed. I do not usually follow the exact directions to a recipe, especially when it tells you to cut something in .... inches.
Artichoke Parmesan Pasta Toss
Cook 1 package or box or your favorite pasta according to package directions; drain well and place in large bowl. Meanwhile saute 3 links Aidelis Artichoke Sausages, sliced diagonally 1/4 inch thick, in a large nonstick skillet. Add 1 (7.5 oz) jar of Raley's Marinated Quartered Artichoke Hearts, sliced in half, and 3/4 cup halved grape tomatoes; cook for a few minutes more to heat all ingredients. Add pasta, 1/2 cup Raley's Shredded Parmesan Cheese and 1/4 cup snipped fresh basil to skillet and toss well. Makes 4 servings.
The pasta I used were small tube type pasta. I threw the bag away so I can't tell you exactly, however something like rotini or rigatoni would work great. I used all 4 pieces of sausage that came in the package and did not cut them in 1/4 inch pieces. I just sliced them diagonally. This recipe came out of a magazine that Raley's puts out quarterly so that's why it says to use Raley's brands. Any brand of marinated artichoke hearts and shredded parmesan cheese will work, I'm sure. I used two bottles of artichoke hearts and did not cut them in half. Instead of Parmesan Cheese, I used a 4 blend Italian cheeses that comes in a tub. If your grocery store doesn't carry grape tomatoes then use cherry tomatoes. The only seasoning I added was some salt to the boiling water for the pasta. The liquid from the artichoke hearts was sufficient for seasonings. And I didn't add the basil, I don't like it.
Anyway, this was very easy, went together quickly and it was oh so good!! I'm looking forward to leftovers for lunch tomorrow!! :)) Try it and let me know what you think.
The Aim of Art
10 hours ago