Sausage & Artichoke Heart Spaghetti...

This spaghetti has a little twist to the fixings....and a lot of flavor to the taste.

Spaghetti Recipe

Sausage & Artichoke Heart

Ingredients:
Spaghetti, 1 box
Italian Artichoke Cooking Sauce, (mine was a cream in style & color)
Enough Chicken Broth. to cook the pasta
Fresh Mushrooms, 1 package, washed & sliced
1-2 tablespoons of butter to sauté' the mushrooms
Season to Taste (the mushrooms) with Garlic pepper seasoning (recipe here)
Garlic & cheese sausages,1 package,  sliced & grilled
1 can of water packed artichoke hearts, drained & trimmed
Green Onions, 2-3 stalks, wash & sliced
Prepare all ingredients and place in the crock pot on low to medium
See below for more detailed instructions
Garnish finished Spaghetti with a Parmesan Cheese Crisp (recipe here)
Enjoy.....XO, NeeCee

1. I cooked the spaghetti in chicken broth on top the stove. Just long enough to soften and partially cook the pasta. Break the pasta into thirds or at least half. I covered the pasta with the chicken broth, just to cover, then let it simmer.

When soft, I transferred it all (yes, the broth too) into a crock pot.

Then I added the Artichoke Sauce from Italy. Putting the crock pot heat on low. 

 2. Saute' the mushrooms in butter, garlic and season with garlic pepper.

Brown and add to the crock. "Love the flavor it adds to the dish".

3. On another pan...brown your (fully cooked) sausages, cool and slice in half lengthwise. Next, slice the sausage into thin half moon pieces.

 (*I used Garlic & Gruyere cheese sausage).

 Add to the crock and stir.

     4. Drain, trim and cut additional artichoke hearts that have been packed in water. Also wash and slice 2-3 green onions.

Add to the crock, stir to blend.

I made this about 2:00pm, simmering on medium heat until we ate at 6:00 o'clock that night. 

 The finishing touches were freshly grated parmesan cheese and some cheese crisp

 This Spaghetti was delicious....Glad we have enough for leftovers!

Enjoy with Style...