Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Stress-Free Italian

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 416 Reviews
Total Time:
38 min
Prep
18 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 416 reviews

  • on February 04, 2012

    Flag

    Excellent! I made it with chicken, little bit of spicy sausage and spinach instead of artichokes because that's what I happened to have on hand. I simply added some red pepper flakes to add a little zing to compensate for the chicken I added. It was truly a spectacular recipe!

    people found this review Helpful.
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  • on January 22, 2012

    Flag

    Yumalicious! If you like your pasta with a bit of a bite from the hot sausage, make this. If you want to lower the bite mix hot and sweet sausage.

    people found this review Helpful.
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  • on January 20, 2012

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    We absolutely love this. Never change a thing and almost never have leftovers!

    people found this review Helpful.
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