Rust-colored plates with swirls of pasta with artichokes, sausage and grated cheese with glasses of white wine, a napkin, a corkscrew and a board with parmigiana reggiano in the background.
Photography & Art Direction: Anthony Contrino – Food Styling: Carrie Parente

This dish came about during the great quarantine of 2020.  I was running low on food and basically just threw a bunch of things together that I had in my pantry and freezer.  THANK GOD I was smart enough to keep tabs of the recipe because it has become a favorite of mine.  You’ll also find me using this crumb topping on everything and anything.  It adds a nice crunch and subtle garlic flavor!

Pasta al Vino

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2



  • 2 tablespoons unsalted butter
  • 2 small cloves garlic, grated on a microplane
  • Pinch kosher salt
  • ½ cup panko


  • 2 tablespoons extra-virgin olive oil
  • ½ pound sweet Italian sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 14-ounce can artichoke hearts, drained and rough chopped
  • 4 large cloves garlic, thinly sliced
  • ¾ cup dry white wine
  • 1 teaspoon chicken base
  • ½ pound bucatini
  • ¼ cup grated pecorino, plus more for serving
  • Salt and freshly ground black pepper


  • MAKE THE CRUMB TOPPING. In a small skillet, melt the butter over medium heat.
  • Add the garlic and a pinch of salt, and cook until fragrant, about 1 minute.
  • Add the panko and cook, stirring constantly, until golden brown, about 5 minutes. Transfer immediately to a bowl; cool completely.
  • MAKE THE PASTA. Bring a large pot of salted water to a boil. Cook the bucatini in the boiling water according to the package directions one minute short of al dente. Reserve 1 cup of the cooking water, then drain the pasta.
  • Meanwhile, in a large skillet, warm the oil.
  • Add the sausage and sauté, using a wooden spoon to break up the meat, over medium-high heat, until crispy, about 8 minutes.
  • Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat behind.
  • Add the butter to the skillet and melt over medium-high heat.
  • Add the onions and cook, stirring often, until lightly golden, for 10 to 12 minutes.
  • Add the artichoke hearts and garlic and cook, stirring constantly, until fragrant, for 1 to 2 minutes.
  • Add the wine and chicken base and cook, stirring constantly, until reduced by two-thirds.
  • Add the sausage, bucatini, pecorino and ½ cup of the reserved cooking water. Cook, tossing constantly until a velvety sauce is created.
  • Season with salt and pepper, to taste.
  • Serve immediately with a sprinkling of freshly grated pecorino and a generous sprinkling of the crumb topping.
Course: Pasta
Author: Anthony Michael Contrino