3/4 cup drained oil-packed sun-dried tomatoes, sliced
Reserve 2 tbsp of oil reserves
1 pound Italian hot sausage, casings removed
2 packages (8 ounces) artichoke hearts
2 large cloves of garlic chopped
1 3/4 cup chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded parmesan cheese, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley
8 ounces water-packed fresh mozzarella, drained and cubed
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.
Originally Submitted
1/13/2011
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