Rigatoni with Artichokes and Savory Sausage
Once the artichokes are trimmed and set in a bath of lemony water, this recipe goes very quickly. A lot of the flavor in the dish comes from the sausage. We use fresh pork sausages, Italian style, from our favorite butcher, but if you prefer, veal sausages would be just as tasty. Our list calls for 5 or 6 artichokes, but if you are using small ones, sometimes sold as baby artichokes, you might need as many as 10. Use your judgment—there should be a nice balance between sausages and artichokes.
If you don’t have rigatoni, use another short, stubby pasta, such as penne rigate, casarecce, cavatelli, or garganelli.
SERVES 6
5 or 6 artichokes, trimmed as described here
3 Italian-style fresh pork sausages (about 1 pound), either sweet or hot, as you wish
2 tablespoons extra-virgin olive oil
1 fat leek, trimmed, rinsed, and chopped (¼ cup)
¼ to ½ cup finely minced flat-leaf parsley
Sea salt and freshly ground black pepper
About 1 pound (500 grams) rigatoni, penne rigate, or similar shape pasta (see headnote)
Freshly grated parmigiano-reggiano (optional)
Bring a saucepan of water to a rolling boil. Make sure all the tough leaves have been removed from the prepared artichokes, then slice them lengthwise into ¼-inch-thick slices. When the water is boiling, add the artichoke slices and cook briefly, about 5 minutes, just to soften them slightly.
While the artichokes are boiling, open the sausages and discard the skins, breaking up the meat inside. Combine the oil and sausage meat in a large skillet and cook, breaking up the sausage with a fork and stirring until the bits are brown and have released some of their fat. Stir in the leek and parsley and continue cooking, stirring occasionally, until the leek pieces start to soften, but do not let them brown.
When the artichoke slices are done, drain and add them to the skillet, mixing well. Lower the heat and continue to cook until the artichoke slices are quite tender. Add salt and pepper to taste.
Bring a large pot of water to a rolling boil. Add salt and the pasta and cook following the directions here, but be prepared to drain the pasta before it is fully al dente. Have the skillet with the artichoke-sausage mixture ready over medium heat. If the sauce looks a little dry, add a ladleful or two of pasta water.
Drain the not-quite-done pasta and transfer immediately to the skillet. Toss and stir the ingredients together and let the pasta finish cooking and absorb the flavors of the artichoke-sausage sauce. When done, serve immediately, passing grated parmigiano if you wish.