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Fusilli with Sun Dried Tomatoes, Artichokes and Sausage Recipe

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This recipe for Fusilli with Sun Dried Tomatoes, Artichokes and Sausage is from Cuisine de Famille Encore!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c drained oil-packed sun-dried tomatoes, sliced, 2 Tbsp of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 c chicken broth
1/2 c dry white wine
16 ounces fusilli pasta
1/2 c shredded Parmesan, plus additional for garnish
1/3 c chopped fresh basil leaves
1/4 c chopped fresh Italian parsley leaves
8 oz water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper
Directions:
Directions:
Heat oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add sausages and cook until brown, breaking up meat into bite-size pieces with a fork. Transfer the sausage to a bowl.

Add artichokes and garlic to skillet, and saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally.

Bring a large pot of salted water to a boil. Cook the fusilli until tender but still firm to the bite, stirring often. Drain the pasta (do not rinse).

Add the pasta, sausage, ½ c Parmesan cheese, 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 additional Parmesan cheese.

 

 

 

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