Ladies Night with a New Dish

So I have been much better at my goal of trying new recipes and learning how to cook. I was wandering around on the Food Network Site and printed a couple of Giada De Laurentiis recipes I wanted to try.

Here is the first one. : )

Katie and Kerri came over and we tag teamed this delicious dish! It is defiantly one to make again!



Fusilli with Sausage, Artichokes and Sun Dried Tomatoes
Courtesy of Giada De Laurentiis from the Food Network Website

(click above for recipe link)
Ingredients

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
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

We used Polish kielbasa, which might make a real Italian cook cringe, but I am not a fan of spicy and Katie OK'ed the substitution! haha

We also added spinach to up the produce factor. Sneak in those Veggies!!!!

DirectionsHeat 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

We added some Texas Toast (or course) and rounded out the evening with some Christmas cookies and some Krumkake, which is a Norwegian dessert. Katie knew what they were and we excited to have another holiday krumkake round, and Kerri gave them a try for the first time!

Thanks for coming over and giving this recipe a try ladies! Let's pick the next one!!!!