Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Stress-Free Italian

Rated: 5 stars out of 5Rate itRead users' reviews (414)

RECIPE
COMMENTS & REVIEWS(414)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

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

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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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Comments & Reviews

recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Robin Harriman, NY 02-06-2010
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yum yum......
Rated: 5 stars out of 5

this was a terrific meal. Although alittle pricey once you bought sun dried tomatoes, basil, parsley and mozz.......but... definitely worth it! I was not a fan of the mozz but my husband loved it!.... We will make this AGAIN!!!!......yumRead more
recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Jenny Medford, MA 02-05-2010
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Excellent!
Rated: 5 stars out of 5

I came across this recipe on her website and thought that it sounded so good. It really lived up to my expectations. It was... so easy to make and had so much flavor. I would recommend adding in the cheese at the end. Definitely a new go to meal in our house!Read more
recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
katie thousand oaks, CA 01-31-2010
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tasty
Rated: 5 stars out of 5

I substituted organic sundried tomato chicken sausage instead of italian sausage to reduce calories. I also substituted... farfalle pasta for the fusilli. Rich and satisfying, this dish is hard to stop eating! My whole family loved it.Read more
recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Kristina Chester, VA 01-27-2010
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A staple
Rated: 5 stars out of 5

I made it right after I saw it on her show for the first time a few years ago... and I haven't stopped making it since! I... love it... the FRESH basil, sundried tomatoes, and mozzarella are ALWAYS my favorite combos, so combining it with a little wine and pasta makes it fantastic! I use the mozzarella that is in cherry-tomato shaped balls, so I don't have to chop it up so much as the big ball of mozzarella. The cheese isn't supposed to melt completely throughout as some others have complained about. As she said when she made it, it bits of mozzarella bites! Make it twice (at least) and it will become your favorite!Read more
recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Diane Gorham, ME 12-12-2009
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Fabulous Winter Pasta Dinner!
Rated: 5 stars out of 5

made it for the first time for a get together with friends. Rave reviews!
recipe Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
lindsay northridge, CA 11-22-2009
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very solid, flavorful meal
Rated: 5 stars out of 5

I make this all the time! I love it! Except I do a few things different. I use turkey or chicken sausage. I use 1 onion... and 1 red pepper that I throw in the food processor and then add when sauteeing the garlic and artichokes. (TJ's has a cheap bag of frozen artichoke hearts!) I also throw the artichoke hearts in the food processor (separate from onion and red pepper) before I cook them and pulse them a few times to make smaller pieces. The frozen bag I buy is 12 oz, so it makes them go a litle farther this way. I also leave the sausage in the casings and instead I slice and cook it. I also use 8 or 12 oz. of sausage from time to time as well (depending on how much I have on hand). And my meat-loving boyfriend has never complained when I don't use a full pound. I use 12 oz of pasta, so the dish is less pasta-y and more hearty. I like to use bow-tie pasta. Oh, I also throw in a small can of sliced black olives at the end when stirring in the herbs. I've never added the mozz balls, and I don't feel like it's missing anything without them. Read more