Birdie’s Pasta

I know, I am on this major Pasta Kick and I have all the ingredients in the fridge/pantry so tonight this is dinner! It is one of my faves! I get rave reviews everytime I fix it and it is one of Hubs all time favs. It is super easy to turn the leftovers into a yummy soup!
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
2 cups chicken broth

1/2 cup dry white wine
8 ounces fusilli pasta
1/4 cup shredded Parmesan
2 Tb chopped fresh basil leaves
2 Tb chopped fresh Italian Parsley
4 ounces goat cheese, crumbled
S & P to taste

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 10 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 10 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 6 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Top with goat cheese. Season, to taste, with salt and pepper.

Check out more great Pantry Inspired Recipes HERE!

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