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  • Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

TOTAL TIME: 38 min
Prep: 18 min
Inactive Prep: --
Cook: 20 min
YIELD: 6 servings
LEVEL: Easy

ingredients

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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.

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  • on March 23, 2013

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    Very tasty!

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  • on November 12, 2012

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    I have made this recipe many times since I saw it on Foodnetwork. I love the flavor this pasta has to offer and the recipe always gets rave reviews and requests for the recipe. I make exactly as directed, except I can never find frozen artichokes, so I get the canned kind, packed in water. I do not use the buffalo mozzarella, since I cannot fine that either, so I just add shredded mozzarella instead. this recipe is a keeper and easy to make. It is the perfect pasta recipe and one of Giada's best!

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