Fusilli with Sausage, Artichokes and Sun Dried Tomatoes
(courtesy Giada De Laurentiis)

Recipe Summary:   Difficulty:    Easy
                  Prep Time:     18 Minutes
                  Cook Time      20 Minutes
                  Yield:         6 Servings

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot 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, optional
Salt and freshly ground 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 largepot of salted water to a boil.  Cook the fusilli in 
boiling water until tender but still firm to the bit, 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.