Mederteranian Pasta w Italian Sausage, Artichoke Hearts, Arugula, Baby Portobellos, and Capers!

• 2 boxes Barilla fettuccini
• 1 can artichoke hearts (drained)
• 2 can diced tomatoes
• 2 can tomato paste
• 5 cup fresh arugula (washed)
• 3 cup baby Portobello mushrooms (washed and sliced)
• 2 tbsp fresh cracked sea salt & black pepper
• 3 tbsp garlic powder
• 2 tbsp dried oregano
• 2 tbsp dried tyme
• 2 tbsp dried majorum
• 1 tbsp onion powder
• 2 tbsp EVOO
• 1 cup capers
• 2 1/2 lbs salt

1. In a big non stick pot add Olive Oil over medium heat.
2. Sautee mushrooms, artichokes, capers, and arugula for 5 minutes.
3. Turn heat to low.
4. Add all tomatoes and spices to pot and simmer low covered.
5. Stirring occasionally for at least 30 minutes.
6. (longer the better, let the flavors marinate)
7. Boil the Italian Sausage links for 20-30 min.
8. When sausage is done cut into 1 inch slices.
9. Cook pasta to "Al Dente" in boiling water w 2 teaspoons of salt for 10-12 minutes.
10. Drain pasta and sausage.
11. Add sausage to tomato gravy.
12. (yes we call it gravy!)
13. Serve over pasta w a great wine.
14. I like to add freshly grated parmesan to mine!
15. Don't make this recipe

barilla fettuccini, hearts, tomatoes, tomato paste, fresh arugula, baby portobello mushrooms, salt, garlic, oregano, tyme, majorum, onion, evoo, capers, salt

Taken from cookpad.com/us/recipes/345550-mederteranian-pasta-w-italian-sausage-artichoke-hearts-arugula-baby-portobellos-and-capers (may not work)