This is what you need..
1 package lean turkey italian sausage (hot not sweet)-i get this at kroger
1 jar julienned sundried tomatoes in oil
1-2 cans artichoke hearts, quartered
white wine (pinot grigio)
1 medium to large can chicken stock
basil and parm cheese to garnish
1 box of rigatoni pasta
pour a little of the sundried tomato oil in a pan and heat to medium high. add sausage and brown(squeeze sausage from casings and break up with a spoon in the pan). deglaze pan with a cup or so of white wine and let the alcohol simmer out. drain the sundried tomatoes and add along with drained artichoke hearts and a 1 or 2 cups of chicken stock depending on how much liquid you like for the sauce. then just let simmer on low until you are ready to serve or until the sausage is fully cooked. sometimes i add a little salt at the end if the wine makes it taste too sweet. it can even be made early and easily reheated when the pasta is ready. top with basil and parm. cheese.
*from Amanda Bowen adapted from Giada Delaurentis
Henry is three months old today. He is so big! My mom weighed him two weeks ago and he was 18 pounds, so who knows how much he weighs now! His hair just continues to get longer and longer. How young can you have your first hair cut?!
