Sicilian Pasta with Sardines
(Pasta con le sarda) and Meat(less)balls
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
1 can Chandler's Chop House Artichoke
11/2 C. Gonnella French Bread Crumbs (divided)
1 12-oz. package Greenridge Farm Tomato
and Basil Chicken Sausage, cut into 1"
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
Salt and freshly ground pepper to taste
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.
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
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
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.