Fusilli with sausage mince, artichokes and sun-dried tomatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A hearty and delicious meat pasta that's quick to prepare with rich, flavorful ingredients. For the meat base, use ready-made ground raw pork sausage, peeled from the casings. It already contains a generous amount of perfectly balanced spices. Fry it and combine it with cooked pasta, fresh herbs, mozzarella, and a sauce made with artichokes and sun-dried tomatoes. Sun-dried tomatoes, unlike fresh ones, impart a more pronounced sweet and sour tomato flavor, which pairs perfectly with basil, meat, and fresh cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. spicy Italian sausage, remove the shells
- 3/4 cup sun-dried tomatoes in oil, drain oil, reserving 2 tablespoons, chop tomatoes
- 2 packages (about 240 g) of frozen artichoke hearts
- 2 large cloves garlic, chopped
- 1 and 3/4 cups chicken broth
- 0.5 cups dry white wine
- 450 g fusilli pasta
- 0.5 cup grated Parmesan + extra for serving
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 250 g mozzarella in brine, drain the brine, cut the cheese into cubes, if desired
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Cooking the dish according to the recipe:
- Heat the sun-dried tomato oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook until golden brown, breaking it up into small pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
Add the artichokes and garlic to the same skillet and cook over medium heat until the garlic is softened, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Cook over medium-high heat, stirring occasionally, until the sauce has reduced slightly, about 8 minutes. - Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli pasta in the boiling water, stirring frequently, until al dente, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, ground meat, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture. Stir until the sauce is almost completely absorbed. Add the mozzarella. Season with salt and pepper to taste. Serve with Parmesan cheese.
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