Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

  • 3/4 cup drained oil-packed sun-dried tomatoes, sliced,
  • 2 tablespoons of oil reserved
  • 1 pound Italian hot sausages, casings removed
  • 2 (8-oz) packages frozen artichoke hearts
  • 2 large cloves garlic, chopped
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine
  • 16 ozs fusilli pasta
  • 1/2 cup shredded parmesan, plus additional for 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,  
  • Salt and freshly ground pepper to taste

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-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 medium-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, 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.

“This is a delicious recipe! If fusilli, sausage and sauce are all prepared ahead, the meal can be assembled in about 7 minutes, basically just heating ingredients through. Perfect for a quick lunch special on a cool autumn day!”