Sausage and Artichoke Pasta and the Aspirin of Foods


Mirrors, in Feng Shui, have been described as ‘the aspirin for the home’ … apirin is not a life-saving medication but it most definitely helps with a very long list of ailments; and likewise mirrors, though not capable of rectifying severe problems in a Feng Shui quandary can modify the situation for the better.  I was thinking along these ‘aspirin’ lines the other day and, transposing the concept to the context of cooking, I decided that my personal food ‘aspirins’ are: sausage, pancetta and/or guanciale, and salt-dried anchovies.   Add them to any dish and you are guaranteed an immediate boost in terms of taste.  (Salt — proper, good naturally dried seasalt and not nasty tablesalt — is not an aspirin, please note.  Salt is uber-necessary and in a category of its own.)

So, today’s recipe is a pasta that would have tasted very nice even without the addition of sausage (pace vegetarians and vegans) but turned into something much more interesting and satisfying for the palate precisely on account of the sausage.  It’s very straighforward:

IMG_6521 Trim your artichokes and then cut them into strips and remove any hairy bits that might be there …IMG_6522 Sauté the artichoke strips in plenty of olive oil and add a little bit of salt.  They will need to cook for at least 10 minutes, bear in mind.IMG_6524 Then get hold of as many sausages as you think you need … and remove the skin …IMG_6525 At this point it is safe to put the pasta on the boil.IMG_6526 Chop up the sausage meat …IMG_6527 IMG_6528 Add it to the artichokes and brown the meat.IMG_6529 IMG_6530 Grate some pecorino cheese — or parmesan if you prefer. IMG_6532 When the pasta is ready (i.e. 1 or 2 minutes before the cooking time suggested on the packet), add it to the artichoke and sausage sauce.  Combine and add some cooking water and use a wooden spoon to mix it all (or toss the frying pan if you are capable and strong enough).  Taste and add more salt if required.  A twist of pepper would be nice too.  Chilli flakes too, again if you like chilli.


IMG_6533On the plate and ready to eat.

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Artichokes - Carciofi, Basic Techniques, Primi (first courses - usually a pasta or risotto), Uncategorized and tagged , , , , . Bookmark the permalink.

8 Responses to Sausage and Artichoke Pasta and the Aspirin of Foods

  1. Mimi says:

    This could be my new favourite!

  2. I’m envious of those lovely artichokes … hard to get in London. Delicious dish.

  3. Libby Morris says:

    I love the simplicity.

  4. Do love artichokes but they’re never available here – except in cans and those are too expensive to even bother with. As for cooking with sausage meat I’ve never used it. Seriously, it cooks that quick? Me and my phobia over anything minced after being a butcher’s assistant for all of two weeks 🙂

    • josephine says:

      If you think about it … sausages are really ‘only’ minced pork. In Italy at least, where no bread or other items are added to the sausage except, maybe, herbs. And yes, it doesn’t take any time at all for minced pork to brown in a sizzling saucepan. Hence the ‘aspirin’ metaphor etc etc etc …

  5. Lovely! Too bad good artichokes are so hard to find here.

  6. Pingback: Parents-in-Law, Recovery and the Importance of a Good Meal – Pasta con carciofi, salsiccia e cipolla | My Home Food That's Amore

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