by Pete Stevens, The Upland Almanac
8 quail breasts
4 sweet italian sausages
1 jar of sun-dried tomatoes in oil
1 can of artichoke hearts
2 c chopped baby spinach
1/2 c Vidalia onions, diced
Garlic
Olive Oil
Parmesan Cheese
Dry White Wine
1 lb Penne pasta
Start by cooking sweet sausages in a skillet on medium temperature. Once cooked, drain and let cool. Rinse the quail breasts and pat dry with paper towel. Season with your favorite seasoning. Heat skillet and add 1 tbs olive oil. Once the oil is hot, brown the breasts on both sides. Then turn the heat down to medium low and cook until done. Remove breasts from skillet. Add onion, artichokes, sun-dried tomatoes and oil from the jar, and garlic. Saute for about 5 minutes on medium heat. Add 1/2 c of dry white wine and simmer on low heat for 3 mintues. Add spinach and let it wilt on low heat. Cut sausages into 1/2 rings and add them to the skillet. Cut the pheasant breasts into strips and add them to the skillet. Add a little more olive oil and let it simmer on low heat, stirring occasionally.
Cook 1 lb of Penne until al-dente and drain. Put the contents of the skillet into the pan in which you cooked the pasta, then add the pasta. Add olive oil and Parmesan cheese to taste, and serve. Serves 4. Goes well with a a Soave or Frascatti.