Fusilli With Sausage Artichokes And Sun Dried Tomatoes Recipes

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FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli With Sausage, Artichokes, and Sun-Dried Tomatoes image

From Everday Italian on the Food Network, this recipe is absolutely amazing! Do not hesitate, go out, buy your ingredients, and start cooking!!!

Provided by spaghetti_soprano

Categories     < 60 Mins

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons of oil reserved
1 lb hot Italian sausage, casings removed
2 (8 ounce) packages frozen artichoke hearts
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli
1/2 cup shredded parmesan cheese, plus additional for garnish
1/3 cup chopped fresh basil leaf
1/4 cup chopped fresh Italian parsley
8 ounces water-packed fresh mozzarella cheese, drained and cubed (optional)
salt & freshly ground black pepper

Steps:

  • 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.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

ONE-POT SUPER EASY FUSILLI



One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

  • Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
  • Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

ARTICHOKE, SUN-DRIED TOMATO & FUSILLI



Artichoke, Sun-Dried Tomato & Fusilli image

Make and share this Artichoke, Sun-Dried Tomato & Fusilli recipe from Food.com.

Provided by Princapessa

Categories     Vegetable

Time 28m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons sea salt
450 g whole wheat fusilli
120 ml sun-dried tomatoes packed in oil (julienned)
1 lemon
410 g marinated artichoke hearts
2 cups pitted black olives
8 tablespoons basil (chopped)

Steps:

  • Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
  • When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
  • Drain the sun-dried tomato saving 2 Tbs or the oil.
  • Add the oil to the pasta and put aside to cool.
  • Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
  • Add to the lemon mixture and put to one side.
  • Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
  • Add to the pasta with the sun-dried tomatoes, oilves and basil.
  • Enjoy or refrigerate.

Nutrition Facts : Calories 222.6, Fat 4.4, SaturatedFat 0.6, Sodium 1338.6, Carbohydrate 42.6, Fiber 7.7, Sugar 0.4, Protein 8.7

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