Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Bring big flavor to a simple pasta dish by loading it up with spicy Italian sausage, fresh herbs, artichoke hearts and sun-dried tomatoes packed in oil.
Dovetailing Tip: Cook an additional 1 1/2 pounds of sausage to be used in Sausage, beans and Broccoli Soup on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 cup | drained oil -packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved |
| 1 pound | italian hot sausage, casings removed |
| 2 (8-ounce) packages | frozen artichoke hearts |
| 2 | large cloves garlic, chopped |
| 1 3/4 cup | chicken broth |
| 1/2 cup | dry white wine |
| 16 ounces | 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 ounces | water-packed fresh mozzarella, drained and cubed, optional |
| salt and freshly ground pepper |
Directions:
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 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.
Source: foodnetwork.com
