Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Name: Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 6
Cuisine: Global
Ingredients: 414 milliliters chicken broth; 118 milliliters dry white wine; 79 milliliters chopped fresh basil leaves; 454 grams packages frozen artichoke hearts; 454 grams fusilli pasta; 2 large cloves garlic, chopped; 454 grams Italian hot sausages, casings removed; 177 milliliters drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved; 118 milliliters shredded Parmesan, plus additional for garnish; 59 milliliters chopped fresh Italian parsley leaves; 6 servings Salt and freshly ground pepper; 227 grams water-packed fresh mozzarella, drained and cubed, optional

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes requires about 38 minutes from start to finish. This recipe serves 6. One portion of this dish contains about 33g of protein, 36g of fat, and a total of 742 calories. It works well as a budget friendly main course. If you have parmesan, fusilli pasta, parsley leaves, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Watch how to make this recipe.

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.

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Tomato

Cooking Oil

Equipment you will use

Frying Pan

Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes.

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Sausage

Meat

Transfer the sausage to a bowl.

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Sausage

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Bowl

Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.

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Artichoke

Garlic

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Frying Pan

Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

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Sun Dried Tomatoes

Broth

Sauce

Wine

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.

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Fusilli

Water

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Pot

Drain the pasta (do not rinse).

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Pasta

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.

Ingredients you will need

Salt And Pepper