Giada’s Stress-Free Pasta

After watching an episode of Giada that focused on stress-free Italian cuisine, I couldn’t wait to make her Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes. Now I’ve been known to watch quite a few cooking shows, so I am not easily tempted. But something about the combination of flavors in this dish inspired me.

Like all Hartley Confections recipes, I’ve revised Giada’s dish to suit my budget, available ingredients, and tastebuds. Hartley Confections’ Gemelli Medley features a hearty pasta accompanied by a medley of hot sausage, fresh cherry tomatoes, and spinach. Despite slight variations (using 7 items from the Top 10: Must-Have Kitchen Ingredients) all of the flavors remain the same and are equally delicious. I hightly recommend using gemelli pasta, which is probably fusilli’s sister, as it has a similar spiral shape though it is thicker and more narrow. I’ve found gemelli to be an easy pasta to keep al dente as it takes a great deal of time to overcook this particular type of pasta. I also recommend starting out with less cheese, and adding more as needed to keep the fat to a minimum!

I’ve halved the recipe which proves to be about three large servings that are great for stand alone meals. The Gemelli Medley is easily re-heated and makes a tasty, recession friendly, on-the-go meal which can made in 30 minutes!

GEMELLI MEDLEY

Ingredients

• 2 tbsp olive oil
• 1 cup quartered cherry tomatoes
• 1/2 pound Italian hot sausages (pork or turkey), casings removed
• 1 (8-ounce) can artichoke hearts
• 2 large cloves garlic, chopped
• 1  cup chicken broth
• 1/4 cup dry white wine
• 8-12 ounces (1/2 – 3/4 of a package) gemelli pasta
• 1/2 cup shredded Parmesan, plus additional for garnish
• 1/2 bag fresh baby spinach
• 1/3 cup chopped fresh basil leaves (optional)
• 1/4 cup chopped fresh Italian parsley leaves (optional)
• 4 ounces fresh or shredded mozzarella, drained and cubed, optional
• Salt and freshly ground pepper

Preparations

1. Heat the olive oil in a heavy large frying pan over medium-high heat.
2. Add the sausages and cook until brown, breaking up the meat into bite-size pieces, about 8 minutes.
3. 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.
4. Add the broth and wine. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Next add the cherry tomatoes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the gemelli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse).
6. Add the pasta, sausage, 1/2 cup Parmesan, spinach, basil, and parsley (if using) to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella.
7. Season, to taste, with salt and pepper. Serve with additional parmesan cheese, if needed.