Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Ingredients

• 1.8 cups chicken broth 
• 0.5 cup cooking wine dry white
• 0.3 cup basil leaves fresh chopped
• 16 ounce artichoke hearts frozen
• 16 ounces fusilli pasta 
• 2 large cloves garlic chopped
• 1 pound sausages italian hot
• 0.8 cup oil-packed sun-dried tomatoes drained sliced
• 0.5 cup parmesan shredded for garnish
• 0.3 cup parsley leaves fresh italian chopped
• 6 servings salt and pepper freshly ground
• 8 ounces water-packed mozzarella fresh cubed drained

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.
3. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes.
4. Transfer the sausage to a bowl.
5. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
6. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
7. 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.
8. Drain the pasta (do not rinse).
9. 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.
10. Serve, passing the additional Parmesan cheese alongside.