Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

Servings: 6


  • 3/4 Cup drained all-packed sun-dried tomatoes
  • 1 lb. turkey sausages (casings removed)
  • 2 (8 oz.) pkgs. of frozen artichoke hearts
  • 2 large cloves garlic, chopped
  • 1 3/4 Cups low sodium vegetable broth
  • 1/2 Cup dry white wine
  • 8 oz. of Tinkyada pasta noodles
  • 1/2 Cup shredded Parmesan
  • 1/3 Cup chopped fresh basil leaves
  • 1/4 Cup chopped fresh Italian parsley leaves
  • salt and freshly ground pepper
  • olive oil spray


  1. Heat the spray oil 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.
  3. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and sauté 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 large pot of salted water to a boil. Cook the noodles in boiling water until tender but still firm to the bite, stirring often, about 8 minutes.
  6. Drain the pasta (do not rinse). Add the pasta, sausage, basil, and parsley to the artichoke mixture.
  7. Toss until the sauce is almost absorbed by the pasta. Season, to taste, with salt and pepper. Serve sprinkled with parmesan