Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

 

This is one of those recipes one can build on. I loved the basic sauce, but would like to try adding a little Boursin cheese or cherve and pesto to the dish. Also note to self; cook the fusilli a couple minutes less... This is Courtsey of Everyday Italian - Giada De Laurentiss and photo.

Ingredients:

• 3/4 cup drained oil-packed sun-dried tomatoes, slice, reserving 2 tablespoons of the oil
• 1 pound Hot Italian Sausage
• 2-8-ounce packages frozen artichoke hearts
• 2 large cloves garlic, chopped
• 1 3/4 cup chicken broth
• 1/2 cup dry white wine
• 16 ounces fusilli pasta
• 1/2 cup Parmesan, plus additional for garnish ( replace with Bousin)
• 1/3 cup chopped fresh basil leaves ( was thinking of using pesto)
• 1/4 cup chopped fresh parsley
• salt and pepper

Directions:

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausage and cook until brown, breaking up meat into bite-size pieces, about 8 minutes.

Transfer the sausage to a bowl. Add artichokes (can be frozen) and garlic to same skillet and saute over medium heat until the garlic is tender, about 2 minutes.

Add the broth, wine and sun-dried tomatoes. Bring to a boil, reduce heat and simmer until sauce is slightly reduced, about 8 minutes.

Cook the fusilli pasta according to package directions until tender but slightly firm. Drain.

Add pasta, sausage, cheese, basil and parsley. Toss until sauce is almost absorbed by the pasta. 

Season with salt and pepper and serve with additional Parmesan cheese.