Tagliatelle with Artichoke Cream and Sausage

Tagliatelle with artichoke cream and sausage is a rich and flavorful dish that combines the sweetness of artichokes with the savoriness of sausage. Here is the recipe:

Ingredients

• 300 g fresh tagliatelle
• 200 g artichokes (already cleaned and cut into wedges)
• 150 g sausage (crumbled)
• 1 shallot (chopped)
• 100 ml cooking cream
• 1/2 glass dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• grated Parmesan (optional)
• Chopped parsley (for garnish)

Preparation

1. In a large skillet, sauté the chopped shallot in a drizzle of extra virgin olive oil until it becomes translucent.

2. Add the artichokes and let them brown for a few minutes. If necessary, add a little water to prevent them from drying out too much.

3. Add the crumbled sausage to the skillet with the artichokes and brown it until fully cooked, then deglaze with the dry white wine until evaporated.

4. Lower the heat, add the cooking cream and stir to combine all ingredients. Let it cook for a few minutes until the artichoke cream thickens slightly. Adjust salt and pepper to taste.

5. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.

6. Drain the tagliatelle and transfer them to the skillet with the artichoke cream and sausage. Toss the pasta in the skillet so it absorbs the flavors well.

7. Serve the tagliatelle plated, garnished with chopped parsley and, if desired, a sprinkle of Parmesan.

Curiosities

Tagliatelle are a type of pasta much loved in central Italy, particularly in Emilia-Romagna. The addition of artichoke cream with sausage is an excellent example of how Italian cuisine can enhance the flavors of individual ingredients creating a perfect balance in the dish.