Tuesday, December 6, 2011

Rotini with Sausage, Artichokes, and Sun-Dried Tomatoes

This is a recipe that I adapted from one found on Food TV by Giada De Laurentiis.  My store didn't have the pasta that her recipe used, I used some things that I had on hand rather than fresh ingredients that she used, and I made mine into a casserole type bake.  I think my changes worked perfectly and this dish turned out great!

Rotini with Sausage, Artichokes, and Sun-Dried Tomatoes
adapted from a recipe on Food TV

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound hot sausages
1 can artichoke hearts, diced up
2 Tablespoons minced garlic
1-3/4 cups chicken broth
1/2 cup dry white wine
16 ounces rotini pasta
1/2 cup shredded Parmesan
2 Tablespoons dried basil leaves
2 Tablespoons dried parsley leaves
2 cups shredded mozzarella cheese
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat as it cooks, about 8 minutes. Transfer the sausage to a big casserole dish. 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 rotini 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, 1/2 cup Parmesan, basil, and parsley, and artichoke mixture to the sausage in the casserole dish. Stir until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Bake in an oven at 350 degrees until hot and bubbly.  Serve, passing additional Parmesan cheese alongside.

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