• Mark Clemens of Elgin made Sicilian Pasta with Sardines or (Pasta con le sarda) and Meat(less)balls for round 4 of the Cook of the Week Challenge.

      Mark Clemens of Elgin made Sicilian Pasta with Sardines or (Pasta con le sarda) and Meat(less)balls for round 4 of the Cook of the Week Challenge. Rick West | Staff Photographer

  • Mark Clemens of Elgin made Sicilian Pasta with Sardines or (Pasta con le sarda) and Meat(less)balls for round 4 of the Cook of the Week Challenge.

      Mark Clemens of Elgin made Sicilian Pasta with Sardines or (Pasta con le sarda) and Meat(less)balls for round 4 of the Cook of the Week Challenge. Rick West | Staff Photographer

 
Posted11/7/2018 12:26 PM

Sicilian Pasta with Sardines

(Pasta con le sarda) and Meat(less)balls

                                                                                                                                                                                                                       
 

Serves 4

Ingredients

2 3.75-oz. tins King Oscar Brisling Sardines in

Zesty Tomato Sauce, chopped into 1`"

1 C. Now Foods Organic Quinoa from one 2

oz. Q-cup

1 can Chandler's Chop House Artichoke

Hearts

11/2 C. Gonnella French Bread Crumbs (divided)

1 12-oz. package Greenridge Farm Tomato

and Basil Chicken Sausage, cut into 1"

pieces

1 egg

3/4 C. good quality olive oil (divided)

4 garlic cloves, peeled and finely chopped

1/2 C. chopped flat-leaf parsley

1 lb. dried long pasta such as spaghetti or

linguine

Salt and freshly ground pepper to taste

Meat(less)balls

Drain artichokes, discarding liquid. Process in food processor by pulsing and scraping down sides

to roughly chop. Do not over process. Put artichokes in large glass bowl.

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Cook one 2 oz. quinoa Q-cup per manufacturer's direction. Cool slightly and add to bowl with

artichokes. Add one cup bread crumbs to artichoke quinoa mixture. Whisk 1 egg lightly and add to

mix along with 1 tsp. salt and pepper to taste. Mix well to incorporate all ingredients.

Heat 1/4 cup olive in large saute pan. With hands, form about 12 meat(less)balls each about the size

of a golf ball (1/4 cup) and gently sauté on all sides until golden brown. Drain on paper towels and

keep warm.

Pasta with Sardines

Heat salted water in deep pot for cooking pasta.

Heat 1/4 cup olive oil in large saute pan over medium heat. Add sausages to food processor and

process to approximate size of a kernel of corn. Add processed sausage with one cup bread crumbs

                                                                                                                                                                                                                       
 

to the oil in pan; stir and brown. Set all aside in another bowl to be used as a topping for the finished

pasta.

Lightly clean out pan and return to stove top. Add 1/4 cup olive oil and heat over medium heat. Add

garlic and cook only until lightly browned. Do not overcook. Add both sardines and parsley to pan,

stir and warm all ingredients.

Cook pasta al dente according to package directions. Drain pasta and add to sardines and olive oil.

Gently mix in salt and pepper to taste.

Divide equal portions on plates or in pasta bowls and top with reserved sausage and breadcrumb

mixture. Place 3 meat(less)balls on each serving and serve, passing crusty bread on the side.

• Recipes are published as they were presented to Cook of the Week Challenge judges.

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