You may also like
Categories:
Barilla fettuccini hearts tomatoes tomato paste fresh arugula baby portobello mushrooms salt garlic oregano tyme majorum onion evoo capers salt
Viewed: 42 - Published at: 4 years agoIngredients
- 2 boxes Barilla fettuccini
- 1 can artichoke hearts (drained)
- 2 can diced tomatoes
- 2 can tomato paste
- 5 cup fresh arugula (washed)
- 3 cup baby Portobello mushrooms (washed and sliced)
- 2 tbsp fresh cracked sea salt & black pepper
- 3 tbsp garlic powder
- 2 tbsp dried oregano
- 2 tbsp dried tyme
- 2 tbsp dried majorum
- 1 tbsp onion powder
- 2 tbsp EVOO
- 1 cup capers
- 2 1/2 lbs salt
Method
- In a big non stick pot add Olive Oil over medium heat.
- Sautee mushrooms, artichokes, capers, and arugula for 5 minutes.
- Turn heat to low.
- Add all tomatoes and spices to pot and simmer low covered.
- Stirring occasionally for at least 30 minutes.
- (longer the better, let the flavors marinate)
- Boil the Italian Sausage links for 20-30 min.
- When sausage is done cut into 1 inch slices.
- Cook pasta to "Al Dente" in boiling water w 2 teaspoons of salt for 10-12 minutes.
- Drain pasta and sausage.
- Add sausage to tomato gravy.
- (yes we call it gravy!)
- Serve over pasta w a great wine.
- I like to add freshly grated parmesan to mine!
- Don't make this recipe
