Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

  • Level: Easy
  • Total: 38 min
  • Prep: 18 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons 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 cups 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

  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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.