Fusilli with minced meat, artichokes and sun-dried tomatoes

Hearty and tasty meat paste, which is quickly prepared from saturated with bright taste of ingredients. As a meat base take the prepared minced meat from raw pork sausages, removing them shell. It already has enough in harmony hand-picked spices. Fry it and mix with boiled pasta, fresh herbs, mozzarella and artichoke and sun-dried sauce tomatoes. Sun-dried tomatoes, unlike fresh ones, will give pasta more pronounced sweet and sour tomato flavor, which is ideal combined with basil, meat and young cheese. Share with friends: Time: 40 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr spicy Italian sausage, shell clear
3/4 Art. sun-dried tomatoes in oil, drain the oil, leaving 2 tbsp. L., cut tomatoes
2 packs (about 240 gr.) Frozen artichoke cores
2 large cloves of garlic, chopped
1 and 3/4 Art. chicken broth
0.5 tbsp. dry white wine
450 gr fusilli pasta
0.5 tbsp. grated parmesan + additionally for serving
1/3 Art. chopped fresh basil leaves
1/4 Art. chopped fresh parsley leaves
250 gr mozzarella in brine, drain the brine, chop the cheese cubes, optional

Recipes with similar ingredients: spiral fusilli pasta, kupat (sausages for frying), sun-dried tomatoes, Parmesan cheese, mozzarella cheese, white wine, Artichokes, basil

Recipe preparation:

In a large pan with a thick bottom over medium-high heat heat the sun-dried tomato oil. Add the sausage and fry until golden brown, breaking the minced meat with a fork into small pieces, about 8 minutes. Transfer meat to a bowl. In the same pan add artichokes and garlic and fry over moderate heat until garlic does not become soft, about 2 minutes. Add the broth, wine and Sun-dried tomatoes. Cook over medium-high heat, periodically stirring until the sauce evaporates a little, about 8 minutes.
Meanwhile, in a large saucepan, bring the salted to a boil water. Cook the fusilli pasta in boiling water, stirring frequently, about 8 minutes to al dente. Drain the paste (do not wash it). Add the paste, minced meat, 0.5 tbsp. parmesan, basil and parsley to the mixture from artichokes. Stir until the sauce is almost absorbed into the paste. Add mozzarella. Salt and pepper to taste. Serve Together with parmesan.