Pasta With Artichoke Sausage *w/ Dairy Free Instructions*

• 1 lb angel hair pasta or 1 lb spaghettini pasta
• 2 tablespoons olive oil
• 4 links artichoke and garlic sausage, chopped
• 1 garlic clove, chopped
• 1 cup artichoke heart, drained and quartered, not the marinated kind
• 14 teaspoon hot pepper flakes
• 34 cup chicken stock
• 12 cup white wine
• 2 teaspoons butter
• 14 cup parmesan cheese, grated
• salt (to taste)
• pepper (to taste)

1. Cook the pasta in a large pot of boiling water until al dente.
2. Drain.
3. Toss with 1 T of olive oil and set aside.
4. Heat remaining 1 T of olive oil in large skillet over medium-high heat.
5. Add the sausage and cook, stirring occasionally, for 2-3 minutes, until it begins to brown.
6. Stir in garlic, artichoke hearts, & hot pepper flakes & cook another 30 seconds.
7. Stir in the white wine, bring to boil and turn down to a simmer.
8. Cook until reduced by half.
9. Stir in the chicken stock, and let it reduce slightly.
10. Stir in butter.
11. Toss in the cooked pasta & Parmesan.
12. Season with Salt & Pepper, to taste.
13. Serve Immediately.

angel hair pasta, olive oil, garlic sausage, garlic, kind, hot pepper, chicken stock, white wine, butter, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/pasta-with-artichoke-sausage-w-dairy-free-instructions-251254 (may not work)