Artichoke Pasta Sauce
Also a good sauce for pizza sprinkled with shredded parmesan or another cheese.
Servings: 0
Ingredients
- 1 large onion diced
- 2 ribs celery diced
- 10 ounces frozen artichokes thawed & squeezed dry
- 4 large garlic cloves minced
- olive oil
- salt & pepper to taste
- 6 oz. jar shiitake mushrooms drained & patted dry
- 28 oz. can San Marzano diced tomatoes
- 1 teaspoon granulated chicken bullion
- 1 teaspoon sugar
- hot pepper flakes
- 1 cup flat leaf parsley chopped
- parmesan cheese for serving
- whole wheat linguine
Instructions
- Heat olive oil in a large skillet and saute onion and celery a couple of minutes. Stir in artichokes, breaking up with spatula and add more olive oil if needed, and saute until edges start to turn brown. Season with salt & pepper. Add garlic and saute a little. Pour into a small dutch oven. Add tomatoes & mushrooms and the rest of the seasonings except parsley and parmesan. Simmer uncovered about 30 minutes until thick. Adjust seasonings to taste. Cover and let sit a while. Before serving, heat and stir in parsley. Serve over pasta sprinkled with parmesan cheese.
Notes
Recipe By: Sherry Moman
Leave a Reply