Fusilli with Sausage, Artichokes & Sundried Tomatoes...

3/4 c. drained oil-packed sundried tomatoes, sliced, 2 T. of oil reserved

1 pound Italian hot sausages, casings removed
2 (8 oz.) pkg frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 c. chicken broth
1/2 c. dry white wine
16 oz. fusilli pasta
1/2 c. shredded Parmesan, plus additional for garnish
1/3 c. chopped fresh basil leaves
1/4 c. chopped fresh Italian parsley leaves
8 oz. water packed fresh mozzarella, drained and cubed
Kosher salt & freshly ground pepper

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.