Fusilli w/Sausage, Artichokes, and Sun-Dried Tomatoes

By Treebs

By Giada De Laurentiis

Ingredients

• 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tbsp of oil reserved
• 1 lb Italian hot sausages, casings removed
• 2 (8 oz) packages frozen artichoke hearts
• 2 lg cloves, garlic, chopped
• 1 3/4 cups chicken broth
• 1/2 cup dry white wine
• 16 oz fusilli pasta
• 1/2 shredded Parmesan, plus additional garnish
• 1/3 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 8 oz water-packed fresh mozzarella, drained and cubed, optional
• Salt and freshly ground pepper

Details

Preparation time 18mins
Cooking time 38mins
Adapted from google.com

Preparation

Step 1

Heat the oil reserved from the tomatoes in a heavy large frying pan over med-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine and sun-dried tomatoes. Boil over med-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.