Fusilli with sausage mince, artichokes and sun-dried tomatoes

Ingredients:

• 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

Preparation:

1. 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.
2. 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.