Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes


3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian sausages, casings removed
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
Salt and pepper


Heat the oil from the sun-dried tomatoes in large skillet over medium-high heat. Brown Italian sausage in oil. Transfer sausage to a bowl. Using the same skillet, sauté artichokes and garlic over medium heat until garlic is tender, roughly 2 minutes. Add wine, chicken broth and sun-dried tomatoes. Boil over medium-high heat until sauce thickens some, about 8 minutes. While the sauce is reducing, bring a large pot of salted water to boil and cook the fusilli in the boiling water until al dente. Drain pasta, but do not rinse. To the artichoke mixture, add pasta sausage, 1/2 cup Parmesan cheese, basil and parsley. Mix until sauce is mostly absorbed by the pasta. Stir in cubed mozzarella and serve immediately.

Adapted from Giada De Laurentiis, Food Network