Q1: Can I use sweet Italian sausage instead of hot?

Absolutely! If you or your family are sensitive to spice, sweet Italian sausage is a perfect substitute. It will still provide that delicious, savory, fennel-infused flavor without the heat.

Q2: Can I use canned artichoke hearts instead of frozen?

Yes, you can. If using canned artichoke hearts, make sure they are packed in water or brine, not marinated in oil. Drain them well and pat them dry before adding them to the skillet. You may want to add them a little later in the cooking process, along with the broth and wine, as they are already fully cooked and just need to be heated through.

Q3: Is there a substitute for the white wine?

Yes, if you prefer not to cook with wine, you can simply substitute it with an equal amount of additional chicken broth. To replicate the touch of acidity the wine provides, you can add a small squeeze of fresh lemon juice (about 1 teaspoon) to the sauce.

Q4: Why is it important not to rinse the pasta after draining?

The surfaces of cooked pasta are coated in a fine layer of starches. This starchy coating is like a natural glue that helps the sauce cling beautifully to every piece of fusilli. Rinsing the pasta would wash all that valuable starch away, resulting in a watery sauce that slips right off the noodles.

Q5: What other pasta shapes would work well with this sauce?

While fusilli is ideal, any medium pasta shape with plenty of texture and crevices would be great. Try using penne, rigatoni, rotini, or cavatappi. The goal is to use a shape that can capture all the chunky bits of the delicious sauce.

Irresistible 30-Min Fusilli with Sausage & Artichokes

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

A hearty and flavorful pasta dish that combines fusilli with crumbled Italian hot sausage, frozen artichoke hearts, and sun-dried tomatoes. A savory pan sauce is created by sautéing the ingredients with garlic and then simmering them in a reduction of chicken broth and white wine. The cooked pasta is tossed in the skillet with the sauce and finished with Parmesan cheese, fresh basil, parsley, and optional cubes of fresh mozzarella.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: Italian-American

Ingredients

Scale

3/4 cup drained oil-packed sun-dried tomatoes, sliced, with 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

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Instructions

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for about 8 minutes, or according to package directions, until al dente. Drain the pasta, but do not rinse it.
Meanwhile, heat the 2 tablespoons of reserved oil from the sun-dried tomatoes in a heavy large frying pan over medium-high heat.
Add the sausage meat to the pan and cook for about 8 minutes, breaking it up into bite-size pieces with a fork, until it is browned. Transfer the cooked sausage to a bowl.
Add the frozen artichoke hearts and chopped garlic to the same skillet. Sauté over medium heat for about 2 minutes, until the garlic is tender.
Add the chicken broth, white wine, and sliced sun-dried tomatoes to the skillet. Bring to a boil over medium-high heat and cook, stirring occasionally, for about 8 minutes until the sauce reduces slightly.
Add the cooked pasta, the cooked sausage, 1/2 cup of Parmesan, the chopped basil, and parsley to the skillet with the sauce.
Toss everything together until the sauce is almost absorbed by the pasta.
If using, stir in the cubed fresh mozzarella. Season to taste with salt and pepper.
Serve immediately, passing additional Parmesan cheese at the table for garnish.

Notes

Using the flavorful oil from the jar of sun-dried tomatoes is a key tip for building the sauce’s flavor base.
Cooking the pasta ‘al dente’ and not rinsing it helps the sauce cling better to the noodles.
The entire sauce and final dish can be made in a single large skillet for easier cleanup.

Nutrition

Serving Size: 1/6 of recipe
Calories: 650-750
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 30-40 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 8-10 g
Protein: 30-35 g
Cholesterol: 70-90 mg

Find it online: https://cookupjoy.com/fusilli-with-sausage/