This recipe is the reason that I have Giada’s Family Dinners. I was standing in Home Goods, browsing through their cookbooks. Not buying, just browsing, because I had a self-imposed moratorium on cookbook buying. So, browsing, not buying, when I see this recipe. It sounded so good. I read through it, got the main points and went home and made it a few days later. I completely forgot that it would be on-line, so I kind of went from memory and what I thought would be good. It was excellent. I drove back to Home Goods that weekend and bought the cookbook (again, conveniently forgetting that the recipe was online). Who needs self-imposed moratoriums? The world is a difficult enough place without silly ideas like that.
I pretty much made the recipe as written, except for a few things. I never remove the sausage casing. Usually it is so thin, that I feel like I end up losing more sausage meat than it’s worth. The meat sticks to the casing and it seems like such a waste. And yes, I know what the casing is. I chose not to think about it. I also only used one bag of artichoke hearts because I didn’t read the recipe carefully enough. Instead of fusilli, I used pappardelle, used no parsley, and no fresh mozzarella. You kind find it online here.
Giada’s Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
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 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, 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.
And guess what people???? I finally got my act together enough to post this for Ruth’s Pasta Presto Night at Once Upon a Feast. Aren’t you proud of me! My very first!