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Fusilli with Spicy Sausage, Artichokes, Spinach and Sun-Dried Tomatoes


Super quick and chock full of veggies. This recipe is perfect on a cold, rainy night.


3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound spicy chicken sausages, sliced
8-ounce can artichoke hearts (in water, not oil)
2 large cloves garlic, chopped
1 can chicken broth
1/2 cup dry white wine
1 pound tri-color fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1 tablespoon basil
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

  1. Bring a large pot of salted water to boil.
  2. Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, about 8 minutes.
  3. Transfer the sausage to a bowl. Add the artichokes, garlic and spinach to the same skillet and saute over medium heat until the garlic is tender, about 2 minutes.
  4. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  5. Once the water is boiling, cook the fusilli until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse).
  6. Add the pasta, sausage, 1/2 cup Parmesan and basil 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.
  7. Let stand for about 5 minutes so the sauce has time to stick to the pasta.
  8. Serve, passing the additional Parmesan cheese alongside.




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