Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

This was a big hit--really yummy. The original recipe called for hot Italian sausage (but I prefer sweet) and two 8 ounce packages of frozen artichoke hearts (but I was too cheap to pay $10 for the frozen ones and used the one can I had in the pantry. Oh, and it called for 1/4 cup chopped Italian parsely to be added with the basil, but I didn't have it and didn't want to admit I forgot to buy it so I pretended it didn't call for it.

3/4 cup drained oil-packed sun-dried tomatoes, sliced--2 TB oil reserved
1 lb sweet Italian sausage, casings removed
8 ounce can artichoke hearts, chopped
2 large cloves garlic
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup Parmesan, plus additional for garnish
1/3 cup chopped fresh basil
8 oz fresh mozzarella, drained and cubed
Salt and freshly ground pepper

Heat the reserved oil 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-sized 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 the 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, 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. Serve, passing the additional Parmesan cheese alongside.