Fusilli with Sausage and Sun-Dried Tomatoes

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved1 pound Italian hot sausages, casings removed2 large cloves garlic, chopped1 3/4 cups chicken broth1/2 cup dry white wine16 ounces fusilli pasta1/2 cup shredded Parmesan, plus additional for garnish1/3 cup chopped fresh basil leaves1/4 cup chopped fresh Italian parsley leaves8 ounces water-packed fresh mozzarella, drained and cubed, optionalSalt and freshly ground pepper
Directions
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 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.



Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HEATHERAB.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 488.7
  • Total Fat: 30.6 g
  • Cholesterol: 86.0 mg
  • Sodium: 1,423.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 28.0 g

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