Food Network: Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

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Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Recipe courtesy Giada De Laurentiis

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

Instructions
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.