Fusilli With Sausage, Artichokes, and Sun-Dried Tomatoes |
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Prep Time: 18 Minutes Cook Time: 20 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Do not hesitate, go out, buy your ingredients, and start cooking. Ingredients:
3/4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons of oil reserved |
1 lb hot italian sausage, casings removed |
2 (8 ounce) packages frozen artichoke hearts |
2 large garlic cloves, chopped |
1 3/4 cups chicken broth |
1/2 cup dry white wine |
16 ounces fusilli |
1/2 cup shredded parmesan cheese, plus additional for garnish |
1/3 cup chopped fresh basil leaf |
1/4 cup chopped fresh italian parsley |
8 ounces water-packed fresh mozzarella cheese, drained and cubed (optional) |
salt & freshly ground black pepper |
Directions:
1. 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.
2. 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.
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