I changed my mind about the first recipe that I would post. This is one of my favorite sauces for pasta. It's very rich!
I can't think of a good name for it. Maybe you can help me! Try the sauce and then suggest a name for it.
Prep time: 10 minutes
Cook time: 20 minutes
2 Tbsp extra virgin olive oil
1 lb. Italian sausage, cut into bite-sized pieces
½ cup carrot, finely diced
½ cup red onion, finely diced
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 cup mushrooms, sliced
3 cloves garlic, minced
½ cup dry red wine
2 cans (14.5 oz each) diced tomatoes
½ cup marinated artichoke hearts, drained and chopped
¼ cup sliced Spanish olives, drained
2 Tbsp capers, drained
1 cup heavy cream
12 oz spaghetti, cooked according to package directions
Heat a large skillet over medium-high heat. Add oil and sausage. Cook for 3-4 minutes, stirring occasionally, until sausage is browned, but not cooked through. With a slotted spoon, remove sausage from pan and set aside.
Add carrots and onions to the pan. Cook, stirring frequently, for 2-3 minutes, or until onions begin to brown. Add mushrooms, salt and pepper. Stirring, cook for 2 minutes, then add garlic, and cook for 1 minute more.
Add wine to pan. Stir to scrape up the browned bits from the bottom of pan. Return sausage to pan, and stir to thoroughly combine. Add tomatoes and cook for 3-4 minutes. Add artichokes, olives, capers, and cream to pan and stir to combine. Cook for 7-8 minutes until sauce reduces slightly and sausage is cooked through.
Pour sauce over cooked spaghetti and toss to combine. Serve with grated Parmesan cheese and chopped fresh parsley for garnish.