Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes
This Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes is hands down the best! Tender pasta is tossed with spicy Italian sausage, marinated artichokes, tangy sun-dried tomatoes, and fresh mozzarella. It's creamy and packed with major flavor.
Servings: 6 servings
Ingredients
- 16 oz fusilli pasta, sub rotini if needed
- 16 oz jar sun-dried tomatoes in oil, 2 Tbsp oil reserved
- 1 lb Italian sausage
- 4 cloves garlic, minced
- 16 oz marinated artichokes, drained
- 1 cup chicken broth
- 1 cup white wine
- 1/2 cup parmesan cheese
- 8 oz fresh mozzarella, torn into bite sized pieces
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions. Meanwhile, prepare the remaining components of the dish.
- In a large saute pan, add about 2 tablespoons of the reserved oil from the sundried tomatoes, followed by the Italian sausage. Break the sausage up with a wooden spoon as it cooks. Remove from pan and set aside.
- Add garlic, artichoke hearts and sun-dried tomatoes. Saute until fragrant, about 1 minute.
- Add broth and wine and allow to simmer until reduced by half, about 8 minutes.
- Add cooked pasta, mozzarella, and parmesan cheese. Toss to completely combine. Transfer to a serving dish and garnish with basil. Serve with pepper and red pepper flakes.
Notes
Recipe adapted from Giada De Laurentiis.