Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Name: Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Prep time: P0Y0M0DT0H18M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 6 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Stress-Free Italian

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

772

Total Fat

34

Saturated Fat

14

Carbohydrates

74

Dietary Fiber

8

Sugar

5

Protein

40

Cholesterol

93

Sodium

1182

Total: 38 min
Prep: 18 min
Cook: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

772

Total Fat

34

Saturated Fat

14

Carbohydrates

74

Dietary Fiber

8

Sugar

5

Protein

40

Cholesterol

93

Sodium

1182

Total: 38 min
Prep: 18 min
Cook: 20 min

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

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.