What I love about this pasta is that it feeds the masses. This is all you need for a meal, which is great when you’re not in the mood to make a bunch of sides. My brother saw what I was doing at the time and of course was frightened by how much pasta was flooding my kitchen, but at the end of the day there was enough for 2 lunches and two dinners. Make this pasta in the beginning of the week if you now you will be busy because personally I think it is even better reheated. This recipe uses the oil from the jarred sun dried tomatoes which is a great way to add a burst a flavor and to utilize the oil that would naturally go to waste.
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound Italian hot sausages, casings removed I USE SPICY TURKEY SAUSAGE INSTEAD
- 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
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.