Fusilli With Sausage Sun Dried Tomatoes And Vermouth Cream Sauce Recipes

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FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE



Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

Steps:

  • For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
  • To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
  • In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

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.

FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE



Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce image

Make and share this Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce recipe from Food.com.

Provided by P48422

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
12 ounces sweet Italian sausage links, removed from casing and crumbled (or hot)
8 sun-dried tomatoes packed in oil, sliced into thin strips
2 teaspoons fresh sage, minced or 1 teaspoon dried sage
kosher salt
fresh ground black pepper
1/4 cup sweet sweet vermouth or 1/4 cup marsala
1/3 cup chicken broth (low or no-salt, please)
1/2 cup heavy cream
8 ounces dried fusilli, cooked and drained
1/2 cup freshly grated parmesan cheese

Steps:

  • You will need a deep saute pan that can hold the sauce, and the pasta.
  • Have all your ingredients ready to go before beginning to cook.
  • Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
  • Add the sundried tomatoes and toss to combine.
  • Season with the salt and pepper.
  • Let cook about a minute, then add the sage, toss, and cook another minute.
  • Add the Vermouth to the pan and toss with the other ingredients.
  • Let reduce about half (about 2-3 minutes), then add the chicken stock.
  • Toss and let this reduce about half (about 2 to 3 minutes).
  • Add the cream, then let this mixture reduce slightly.
  • Taste, adjust for pepper and salt.
  • Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
  • Serve with the remaining cheese.

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.

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