Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

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total time to create

6 servings

$3.10 per serving

*Cost of ingredients may vary by location and seasonality


Smoked Sausage
Bar-S Smoked Sausage Links
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• 3/4 cup oil-packed, sliced sun-dried tomatoes, oil drained and reserved

• 5 Bar-S Smoked Sausage Links, sliced

• 16 ounces frozen artichoke hearts

• 2 cloves garlic, chopped

• 1/2 cup dry white wine

• 1 3/4 cups chicken broth

• 19 ounces fusilli pasta

• 1/2 parmesan cheese, shredded

• 1/3 cup fresh basil leaves, chopped

• 1/4 cup fresh Italian parsley leaves, chopped

• Salt and pepper to taste

• 8 ounces fresh mozzarella cheese, cubed

• Parmesan cheese for garnish

1. Drain the sun-dried tomatoes over a large frying pan. Heat the drained oil over medium heat.

2. Add sliced Bar-S sausages and brown.

3. Move sausage slices to a bowl and set aside.

4. Add garlic and frozen artichokes to the same frying pan and cook over medium heat until the garlic is tender.

5. Add wine, sun-dried tomatoes, and broth to the skillet and bring to a boil.

6. Boil mixture for 8 minutes until the sauce begins to reduce.

7. While the mixture is boiling, bring a large pot of water to a boil.

8. Add fusilli pasta once the water is boiling and boil until tender, about 8 minutes.

9. Once pasta is tender, drain water and add pasta to the large frying pan.

10. Add Bar-S sausage, 1/2 cup parmesan cheese, parsley, and basil to the mixture and stir gently.

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