Friday, May 16, 2008
Giada's Fusilli with Sun Dried Tomatoes, Artichokes and Sausage
We eat a whole lot of Fairway's grilled artichoke hearts around here. They're just one of those tastes I constantly crave, and always find satisfying. Meanwhile, Bill, for his part, would happily put sun dried tomatoes in pretty much everything (if he had his way) -- so this simple, tasty pasta lets us both have exactly what we want.
I've added a little chopped Citterio Fresco Rosmarino Ham to Giada's recipe, and that one change added tremendous depth of flavor. Prosciutto would do just as well. When there aren't any fresh herbs around, I substitute that great Fairway pizza seasoning blend of dried basil, oregano, red pepper, garlic etc.
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound spicy Italian turkey sausages, sliced
Small amount chopped rosmarino ham.
2 (8-ounce) packages frozen artichoke hearts
6 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces whole wheat fusilli or penne
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
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, 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. Scatter the mozzarella on top. Season, to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.