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Fusilli with Sausage, Artichokes, & Sun-Dried Tomatoes

From Our Kitchen


¾ cup drained, oil-packed sun-dried tomatoes, sliced,
2 Tbsp. oil reserved
1 lb hot Italian sausages
8 oz. artichoke hearts
2 large garlic cloves
1¾ cups chicken broth
½ cup dry white wine
16 oz. fusilli pasta, cooked
½ cup shredded Parmesan cheese
⅓ cup chopped fresh basil
¼ cup fresh Italian parsley
8 oz. fresh mozzarella, drained and cubed
salt and freshly ground pepper to taste


Heat the oil from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking the meat up into bite-sized pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet and sauté 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.

Add the cooked pasta, sausage, ½ cup Parmesan, basil and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, and season to taste with salt and pepper.