This Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes is hands down the best! Tender pasta is tossed with spicy Italian sausage, marinated artichokes, tangy sun-dried tomatoes, and fresh mozzarella. It’s creamy and packed with major flavor.
THE Pasta Dish
This is one of those recipes that I have handwritten in my actual recipe box. I’ve been making it for years, the card lightly tattered with the writing unclear in places, evidence of a wet spoon, spilt artichoke liquid, or dribbles of wine.
This dish is always a crowd pleaser, and I’m not too humble to admit that people have sought me out to get their hands on the recipe. It’s packed with mouthwatering ingredients, with every bite filled with layers of delicious flavor.
Read on to learn how to make this pasta dish which I’ve deemed “THE pasta dish”!
What's In This Dish
Many of the ingredients are already called out in the title, but this dish is packed with multiple ingredients and layers of flavor:
- Sun-dried Tomatoes
- Italian Sausage
- Marinated Artichokes
- Fresh Mozzarella
- Basil
- White Wine
- Parmesan Cheese
How To Make Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes
I consider this a “pasta toss”, with many ingredients being added to a pot or pan and then tossed with the pasta. A little liquid is added by way of both chicken broth and wine, which reduces down with the liquids from the other ingredients to create a velvety sauce.
The instructions are:
- Saute the sausage in the reserved oil from the sundered tomatoes, This adds so much flavor and shouldn’t be overlooked!
Remove from pan and set aside.
Add garlic, artichoke hearts and sun-dried tomatoes. Saute until fragrant, about 1 minute.
Add broth and wine and allow to simmer until reduced by half, about 8 minutes.
Add cooked pasta, mozzarella, and parmesan cheese. Toss to completely combine.
Transfer to a serving dish and garnish with basil. Serve with pepper and red pepper flakes.
What To Serve With Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes
This is one of those ultimate meals that I like to pull ALL the stops out for. That said, a few suggestions to make this meal an absolutely event:
- Red wine. The Italian Sausage offers big spice that can only be paired with a big wine to counter it. I love Chianti with this dish.
- A halved baguette spread with garlic butter and dried herbs, baked until warmed through
- With so many ingredients in the main course, no need to go too overboard with a salad. My Simple Green Salad is the perfect light accompaniment.
- A slice of something sweet is the perfect way to round out the meal. My
Angel Food Cake with Cocoa Whipped Cream and Almonds is one of my favorite treats after a pasta meal.
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Fusilli with Italian Sausage, Artichokes, and Sun-Dried Tomatoes
Ingredients
- 16 oz fusilli pasta, sub rotini if needed
- 16 oz jar sun-dried tomatoes in oil, 2 Tbsp oil reserved
- 1 lb Italian sausage
- 4 cloves garlic, minced
- 16 oz marinated artichokes, drained
- 1 cup chicken broth
- 1 cup white wine
- 1/2 cup parmesan cheese
- 8 oz fresh mozzarella, torn into bite sized pieces
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions. Meanwhile, prepare the remaining components of the dish.
- In a large saute pan, add about 2 tablespoons of the reserved oil from the sundried tomatoes, followed by the Italian sausage. Break the sausage up with a wooden spoon as it cooks. Remove from pan and set aside.
- Add garlic, artichoke hearts and sun-dried tomatoes. Saute until fragrant, about 1 minute.
- Add broth and wine and allow to simmer until reduced by half, about 8 minutes.
- Add cooked pasta, mozzarella, and parmesan cheese. Toss to completely combine. Transfer to a serving dish and garnish with basil. Serve with pepper and red pepper flakes.
I opted to switch sausage for diced chicken to make it healthier. Maybe that is the reason not sure but I wasn’t impressed. The dish wasn’t bad but there was nothing special about it. If I try it again I will try it with sausage
Great call on trying it with chicken, Joann! Sorry to hear you didn’t love it. If you didn’t use marinated artichokes, I would recommend seeking those out (as opposed to the regular canned version). They add so much extra flavor!
Hi Jamie! I’m confused when reading the recipe. In the article you say “Saute the sausage in the reserved oil from the sun dried tomatoes, This adds so much flavor and shouldn’t be overlooked!” but in the recipe you say “add about 2 tablespoons olive oil followed by the Italian sausage. “
Hi Carol! I can see why that would be confusing! If you are using the sundried tomatoes in oil, use that: no need to add an additional 2 tablespoons of oil. If you only have dried sundried tomatoes (not reserved in oil), then use regular olive oil instead. I’ll update the recipe to be more clear – thanks for your question! I hope you make this – it’s a favorite in my house!