Fusilli With Sausage, Artichokes and Sun-dried Tomatoes Everyday Italian 

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Instructions
Heat the oil reserved from the tomatoes (2 tablespoons) 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. (She kept the sausage in the skillet all the time)

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. 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.

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Yields: 6 Servings



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