Tuesday, March 16, 2010

Fusili with Sausage and Artichokes

adapted from Giada

I made this for dinner last night. It's an old standby that I haven't used in about a year or so and Dave claimed this was in his top 5 favorites.

So here you go...

16 oz. fusili
3/4 C sun dried tomatoes, diced
1 can artichokes (not marinated ones, just in water)
1 tbsp sun dried tomato oil
1 lb. hot italian sausage (I used hot breakfast sausage - jimmy dean)
2 C. chicken stock
2 tsp. dried basil
1/4 C. fresh parsley - chopped
2 cloves of garlic, chopped
1/2 C parmesan
1/2 C. mozzarella
some pasta cooking water if needed

combine oil, sausage, and garlic to pan and brown the sausage while breaking up. when cooked, drain any fat you want gone (mine didn't have a lot), and add the sun dried tomatoes, chicken stock, dried basil, and artichokes. Simmer covered for 10 minutes.

meanwhile, cook pasta in salted water until your desired doneness.

when pasta is cooked, add to sausage mixture and also add cheeses and parsley. mix around. if it seems a little dry, add some pasta water.

salt and pepper to taste (I added only about 1/4 tsp. salt)

serve with salad and rolls and you have yourself a great olive garden dinner (but better)(well, their bread is pretty good)

There you go, one of Dave's top 5.

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