Trofie are thin twisted pasta and is the symbol of Liguria, Italy. Generally serve with pesto but also delicious served in tomato sauce.
2 handfuls trophie
2 artichokes, peeled, boiled and cut into quarters
10 cherry tomatoes, halved
2 garlic, minced
2 Italian sausage, casing removed
parsley, minced for garnish
In a saute pan, add the sausage and using the ladle,
break the sausage into small piece. Cook until done. Add the artichoke and a little 1/4 cup chicken broth. Continue cooking for another 2 or 3 minutes. Keep aside.
In another pan, add some olive oil and add the garlic and some chili flakes. Then add the cherry tomatoes and cooked until soft. Add the sausage to this sauce.
Cook trophie in a pot of boiling salted water for about 15 minutes or longer. Drain and mix with tomato sauce and add about 1/4 cup of pasta water.
Cook for a minute or so. Sprinkle some cheese and minced parsley and serve immediately.