Fusilli With Sausage, Artichokes, and Sun-Dried Tomatoes
photo by JackieOhNo!
- Ready In:
- 3⁄4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons of oil reserved
- 1 lb hot Italian sausage, casings removed
- 2 (8 ounce) packages frozen artichoke hearts
- 2 large garlic cloves, chopped
- 1 3⁄4 cups chicken broth
- 1⁄2 cup dry white wine
- 16 ounces fusilli
- 1⁄2 cup shredded parmesan cheese, plus additional for garnish
- 1⁄3 cup chopped fresh basil leaf
- 1⁄4 cup chopped fresh Italian parsley
- 8 ounces water-packed fresh mozzarella cheese, drained and cubed (optional)
- salt & freshly ground black 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.
Questions & Replies
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Fantastic!! I made this a little differently, though. I started browning the sausage and, before it was done, added the artichokes and garlic, browned the garlic, then added the wine, etc., leaving the sausage in the pan the entire time. I think this added even more flavor to everything (but who's to say that I would know more than Giada!). We enjoyed this tremendously and it goes down as one of our pasta favorites.
Okay, this was SO good... really, we loved it so much. This recipe is in my Giada cookbook and it calls for Penne, so they must have decided to use fusilli on the show that day! Anyway, I could not find frozen artichokes, so I subbed a can of black olives and it just belonged! Honestly, I would do it that way again, forget the artichokes. It was a beautiful dish and the fresh mozzarella was NOT an option as far as I was concerned! You must try this! Can't wait to make it again, thanks for posting :)
Great! 5+ stars in my book. It was hard to find frozen artichokes but I found them. I asked spaghetti_sporano if I could used canned and she said yes but to thoroughly wash the artichokes off. I usually by packaged sun-dried tomatoes. If you are in a bind you can use the packaged ones over the oil sun-dried tomatoes. However you will lose flavor. I would adjust your spices. I will increase the garlic and sun-dried tomatoes next time. The only change was using dry parsley instead of fresh.
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This is a delicious pasta dish from Giada de Laurentiis without your typical tomato or cream based sauce. It's easily modified to suit your tastes: If you don't want it as spicy, use half sweet and half hot Italian sausage, or even mild turkey sausage. If it's not spicy enough for you, add more garlic, plus some red pepper flakes. Vegetarians can substitute mushrooms of choice for the meat and use vegetable broth. Manga!