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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By Luchi69
Rio Rancho, NM
on May 27, 2013
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Excellent recipe! Unfortunately I did not have the white wine but it came out delicious anyway. I substituted the fusilli pasta with cheese stuffed tortellini. Oh my gosh! Thank you Giada for this tasty and easy dish!
By omagens42_1488479
The Villages FL
on April 10, 2013
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This recipe was excellent, and very easy to prepare.
By ggshack
Murrieta, CA
on February 13, 2013
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I am half Italian and love, love love, Italian dishes, this was the best ever. I am going to make in on a regular basis as it is so good. Thanks, Giada, what an awesome cook. I love the idea of trying it with grape tomatoes and will do that too. Great ideas from these reviews. I agree with them all, it is the best!!!!
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