Pasta Piccata with Sausage, Mushrooms, Spinach, Artichokes, Onions & Capers

Oh, pasta piccata - you saucy temptress, you. Let’s be real here, chicken piccata was so last season. I mean, it’s great and all, but why stop there when you can throw in some pasta and transform it into the carb-loaded hug your soul needs? So, in a moment of what I can only describe as culinary genius or perhaps just extreme hunger, I decided to jazz up the regular piccata dish with, well, everything but the kitchen sink.

Now, let’s talk ingredients, because apparently, I decided to invite the entire farmers' market into this dish. We’ve got the usual suspects: pasta (Fusilli, because they’re like little curly party hats for your fork), sweet Italian sausage (because meat), and then there’s the VIP section - artichokes, spinach, mushrooms, onions, and capers. Oh, and cheese. Let’s not forget the cheese. It’s not just a garnish, it’s a way of life. And let’s pour one out for our liquid companions - chicken broth and white wine, making this sauce so light yet so packed with flavors that you’d swear it’s been blessed by the culinary gods themselves.

The making of this masterpiece is as chaotic as my thought process. First, you start by cooking sausage and onions as if they’re going out of style, with a bit of butter and a generous squeeze of lemon juice because we’re fancy like that. Then, you throw in everything else like you're conducting an orchestra, each ingredient playing its part until the spinach wilts in awe of your culinary prowess. Boil some pasta, because, despite my threats to turn this into a soup, pasta is life. Mix it all together, and bam, you’ve got a dish that’s so good, it’s almost offensive. And because I live on the edge, I throw in an ungodly amount of garlic powder at the end, because what is life without a little risk? So, give it a try, and if you don’t like it, well, more for me!

Yield: 4

Author: Sippin Foodie

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Pasta Piccata with sausage, mushrooms, spinach, artichokes, onions & capers

Think of chicken piccata, but possibly better. I recreated a very similar piccata flavor, but using it for a pasta dish, with sweet Italian sausage and other veggies. The sauce is actually light, but exploding with flavors. Honestly, I could probably just eat this as a soup and forget the pasta, but…my love for pasta is too strong to omit it in this dish. I hope you all give this a try, it’s such an amazing flavor and combo of ingredients.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• Pasta - I used Fusilli @delallofoods
• Sweet Italian Sausage (2-3 links)
• Artichokes (1 jar of quartered artichokes)
• Spinach leaves (a few handfuls)
• Mushrooms - 2 cups
• Yellow Onion - 1 small to med sized one
• Capers - 4 tbsp @eatdivina
• Chicken Broth - 2 1/2 cups
• White Wine - 1/3 cups
• Butter - 2 tbsp
• Lemon Juice - squeeze a whole lemon
• Garlic Powder
• Dried Basil
• Salt & Pepper
• Paprika
• Extra Virgin Olive Oil (evoo)
• Red Pepper Flakes
• Grated Parmesan Cheese - 1 1/2 cup

Instructions

1. - Cook sausage links and onions in a tbsp butter and evoo. Squeeze in lemon juice as well.
2. - Once the sausage is browning on all sides and onions are softened and also browning, add the artichokes, and pour in the chicken broth, white wine, garlic powder, paprika, salt & pepper, basil and parm cheese, and let it cook on medium (while bubbling) for about 3 more minutes.
3. - I then remove the sausage links and cut into bite sized pieces and add back to the frying pan.
4. - Add mushrooms, spinach, mix fully and let those cook for another 5 min while adding one more tbsp of butter and capers.
5. - While those are now set to simmer and spinach is wilting, boil pasta. Once the pasta is done, add it (along with a couple tbsp of the pasta water) to the frying pan and mix all ingredients.
6. - Top with red pepper flakes, parsley and extra parm cheese.
7. - Taste test and add additional seasonings to your liking. I’m notorious for adding a ton of garlic powder at the end and stirring together.

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