Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes Recipe

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes Recipe

This Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes recipe doesn’t use a red sauce, but it still produces big flavors. The pasta is nice and light, but the sausage and sundried tomatoes gives a flavorful balance.

This recipe is property of GreatChefRecipes.com

Ingredients:
2 tablespoons of the oil from the sun-dried tomatoes
1 pound Spicy Italian sausage (casings removed)
16 oz. frozen artichoke hearts
4 garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
3/4 cup sliced sun-dried tomatoes (without the oil)
1 pound Fusilli pasta
1/2 cup shredded Parmesan
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh Italian parsley
8 oz. water packed fresh mozzarella, drained and cubed
Salt
Freshly ground black pepper

Directions:
1. In a large frying pan, heat the oil over medium-high heat.
2. Add sausage and cook until brown, breaking it up into bite sized pieces (7-8-minutes).
3. With a slotted spoon, transfer the cooked sausage to a bowl.
4. Add the artichokes and and garlic and sauté until garlic is tender (2-minutes).
5. Add broth, wine and sun-dried tomatoes.
6. Boil the sauce, until it reduces slightly (8-minutes). Make sure to stir so that it doesn’t burn.
7. In a large pot of boiling water, cook the fusilli pasta (8-minutes).
8. Drain the pasta.
9. Add pasta, sausage, 1/2 cup Parmesan, basil and parsley to artichoke mixture.
10. Toss pasta until the sauce is absorbed by the pasta.
11. Finish by stirring in the mozzarella.
12. Season with salt and pepper.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
This Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes recipe has light flavors that goes great with a nice light red wine. I would suggest a Sangiovese, as the dry cherry flavors won’t overwhelm the flavors from this dish and actually compliment the spicy sausage. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

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