Fusilli with Sausage Artichokes and Sun Dried Tomatoes
Twirl your fork into a bowl of indulgent comfort with this Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes recipe—a perfect balance of hearty and vibrant flavors. This dish features tender fusilli pasta coated in a creamy, Parmesan-infused sauce, paired with savory chunks of Italian sausage, tangy jarred artichoke hearts, and the concentrated sweetness of sun-dried tomatoes. Enhanced with fragrant garlic, a splash of chicken broth, and a touch of optional red pepper flakes for a subtle kick, this skillet masterpiece comes together in just 40 minutes. Whether served as a satisfying family dinner or an impressive meal for guests, this recipe is a delicious way to elevate your pasta night. Garnish with fresh parsley for a pop of color and enjoy every bite of this Mediterranean-inspired creation.
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 8 oz Italian sausage (mild or spicy)
- 1 cup jarred artichoke hearts (drained and quartered)
- 1 cup sun-dried tomatoes packed in oil (drained and chopped)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Remove the sausage from its casing (if applicable) and crumble it into the skillet. Cook, breaking up the sausage, until browned and fully cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, until fragrant.
Stir in the sun-dried tomatoes and artichoke hearts, cooking for 2-3 minutes to heat them through.
Pour the chicken broth into the skillet and scrape the bottom to deglaze the pan. Allow the mixture to simmer for about 3 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to gently simmer, then add half of the grated Parmesan cheese, stirring until melted and incorporated.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Return the cooked sausage to the skillet and stir to combine. Add the cooked fusilli pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta immediately, garnished with the remaining Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 6996 mg | 304% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 42.6 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5578 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
