Fusilli with Sausage, Artichokes and Sun-Dried Tom
Entrees - Maindishes
1/2 hr. or so
a nice Pinot Noir
3/4 C. drained, oil-packed sundried tomatoes, sliced. (reserve 2-3 Tbsp. of oil)
1 lb. hot Italian sausages, casings removed
2 (8 oz.) pkgs. frozen artichoke hearts (I've used the canned, too)
2 lg. cloves garlic, chopped
1 3/4 C. organic chicken broth
1/2 c. dry white wine
16 oz. fusilli (corkscrew pasta)
1/2 C. shredded parmesan cheese ( plus a little more for topping)
1/3 C. fresh basil
1/4 C. Italian parsley
8 oz. water-packed fresh mozzarella, drained and cubed
salt and pepper to taste
Heat oil (reserved from the canned tomatoes) in lg. skillet.
Add sausages and saute until cooked. Transfer to a plate.
Add artichokes and garlic to skillet, saute about 2 min.
Add broth, wine and tomatoes. Simmer. While this is simmering,
cook pasta until just firm. Drain, but do not rinse. Add pasta,
sausage, 1/2 c. parmesan, basil, parsley to artichoke mixture.
Toss, then stir in mozzarella. Season to taste. May add a bit more
parmesan on top. Serve.
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