Fusilli with sausage, artichokes, and sun-dried tomatoes

  • Preparation Time18 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
165g drained oil-packed sun-dried tomatoes, sliced, 2 tbsp of oil reserved
500g Italian hot sausages, casings removed
2 (225g) packages frozen artichoke hearts
2 large cloves garlic, chopped
390ml chicken stock
110ml dry white wine
450g fusilli pasta
110g shredded Parmesan, plus additional for garnish
75g chopped fresh basil leaves
55g chopped fresh Italian parsley leaves
225g water-packed fresh mozzarella, drained and cubed (optional)
Salt and freshly ground pepper
1) 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.

2) 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.

3) 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, 110g 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.

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