Fusilli With Sausage Artichokes And Sun Dried Tomatoes Recipes
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
From Everday Italian on the Food Network, this recipe is absolutely amazing! Do not hesitate, go out, buy your ingredients, and start cooking!!!
Provided by spaghetti_soprano
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. 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. 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 fusilli 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, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
- To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
- In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.
ARTICHOKE, SUN-DRIED TOMATO & FUSILLI
Make and share this Artichoke, Sun-Dried Tomato & Fusilli recipe from Food.com.
Provided by Princapessa
Categories Vegetable
Time 28m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
- When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
- Drain the sun-dried tomato saving 2 Tbs or the oil.
- Add the oil to the pasta and put aside to cool.
- Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
- Add to the lemon mixture and put to one side.
- Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
- Add to the pasta with the sun-dried tomatoes, oilves and basil.
- Enjoy or refrigerate.
Nutrition Facts : Calories 222.6, Fat 4.4, SaturatedFat 0.6, Sodium 1338.6, Carbohydrate 42.6, Fiber 7.7, Sugar 0.4, Protein 8.7
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