Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes - 2 Cups

36 tsp California Sun Dry Sun-dried tomatoes in oil (by SPTAMI)
4 link, 4/lb Italian Sausage, pork
1 serving Reese canned Artichoke Hearts 14oz can - 3 servings (by ROFOMOM)
2 clove Garlic
1.75 cup Swanson Chicken Broth 99% Fat Free
4 fl oz White Wine
16 oz Spaghetti, dry, unenriched
8 tbsp Parmesan Cheese, shredded
8 oz Bel Gioioso - Fresh Mozzarella

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.


Serving Size: Makes six 2-cup servings