Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
August 9, 2009
I was looking for a light, fresh, and easy to prepare pasta sauce, that I could make during week night. The original recipe called for prosciutto, and my intention was to prepare it with prosciutto, however when I was in the grocery store, I found this smoked turkey and artichoke sausage, and decided to try that in place of the prosciutto, it was fabulous!! I was a little hesitant in the amount of grated fennel, thinking it might be too strong, it wasn’t at all. Paired with the artichoke hearts, and fresh lemon zest, this artichoke fennel sauce is a terrific combination. Fennel has some amazing and interesting benefits, click here to check it out. My source for this artichoke and fennel sauce was my monthly gourmet. Please injoy!
If your an artichoke lover, and would like to see more recipes with artichokes, check out BigOven.com.
- 4 smoked turkey sausages
- 1 tsp. fennel seeds
- 2 cloves garlic
- 1 16-oz. jar marinated artichoke hearts, sliced (reserve liquid)
- 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated
- 1 tsp. grated lemon zest
- 3 tbsp. olive oil
- ½ cup freshly grated parmesan cheese
- 1 lb. spaghetti
Cut your sausages in half lengthwise, then into half coins. Heat a large nonstick pan with some of your reserved artichoke liquid, and sauté sausage to a golden brown. Set aside. Heat a large pot of salted water to boiling, cook your spaghetti to al dente, while you prepare your sauce.
Mince and mash garlic with fennel seeds to a paste with a ½ tsp. salt, then stir together with artichokes, grated fennel, reserved fronds, lemon zest, oil, and ½ tsp. pepper in a large bowl. When your pasta is cooked, drain and toss with artichoke sauce and sausage. Thin with some of the reserved artichoke oil if necessary, and top with parmesan cheese.
Serves: 4 to 6
Total time: 30 minutes
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- Fennel and Chicken Sausage Risotto with Fresh Herbs
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