Winter Warmer Pasta Dish.
Served with a 1997 Masi "Serégo Alighieri Vaio" Amarone della Valpolicella, Italy.

Ingredients:

30 white cap mushrooms

1 jar of nonpariel capers (3.5 fluid oz.)

1 jar of marinated artichoke hearts (6 oz.)

1 jar of Muir Glen Organic tomato basil pasta sauce (25.5 oz.)

4 Andouille pork sausages (pre-cooked) - can substitute with turkey instead of pork

3/4 lb. of macaroni

Rustic bread

Instructions:

1. Slice up mushrooms

2. Strain liquid from artichoke hearts and capers

3. Slice up Andouille sausage

4. Start a pot of water boiling (add salt)

5. Add macaroni when water comes to a boil

6. Lightly grease frying pan with olive oil & sauté mushrooms. Remove from pan when done.

7. Lightly sauté artichoke hearts with capers. Remove after a few minutes and store with mushrooms.

8. Sauté Andouille sausage until lightly brown

9. Add back mushrooms, artichoke hearts, and capers to frying pan with sausage

10. Add sauce to frying pan

11. Turn down heat to low-medium, stir ingredients in sauce periodically, and allow to simmer until macaroni is ready.

12. Strain macaroni and put into a large serving bowl. Stir in ingredients from frying pan.