Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
( YIELD: 6 Servings )

I N G R E D I E N T S
Oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved	3/4 cup
Gallucci hot italian sausage,casings removed	1 pound
Artichoke hearts	2 (8 ounce) packages
Garlic cloves, chopped	2 large
Chicken broth	1 3/4 cup
Dry white wine	1/2 cup
Dececco fusilli pasta	16 ounces
Parmesan cheese shredded, plus additional for garnish	1/2 cup
Fresh basil chopped	1/3 cup
Fresh Italian parsley chopped	1/4 cup
water-packed fresh mozzarella, drained and cubed. optional	8 ounces
Salt	to taste
Pepper	to taste

1	Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.
2	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.
3	Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
4	Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
5	Meanwhile, bring a 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).
6	Add the pasta, sausage, 1/2 cup Parmesan, basil, and the parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta.
7	Stir in the mozzarella.
8	Season, to taste, with salt and pepper.
9	Serve, passing the additional Parmesan cheese alongside.