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!”