Nochoke Pasta

I'm not sure if anyone is still checking this blog, but I've decided to jettison my favorite new recipe out into cyberspace, just in case. (Ooh! It rhymes!)

As evidenced from the title, we call this Nochoke Pasta. Strange name, yes? This recipe was modified from one titled "Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes," which I found on Food Network's website (see URL below). I followed the directions for the most part the first time I made it, and it was super tasty, but Jeremy and I agreed that the artichokes didn't really add much to the pasta. Plus, they were fairly expensive for everyday use. So the next time I made it I left out the artichokes, and it was fantastic. Hence, Nochoke Pasta.

Ingredients:
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 Tb of oil reserved
1 pound Italian hot sausages, casings removed
2 large cloves garlic, chopped
approx. 1 cup chicken broth
1/4 cup dry white wine (can be replaced w/ more chicken broth if necessary)
16 ounces fusilli pasta
1/3 cup chopped fresh basil leaves (can be replaced w/ dried basil, just eye it)
1/4 cup chopped fresh Italian parsley leaves (ditto)
approx. 2 cups (to taste) Italian blend shredded cheese
Salt and freshly ground pepper

Directions:
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-sized pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the 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, basil, and parsley to the tomato mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the Italian cheese. Season, to taste, with salt and pepper. Serve hot.

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I also made a couple other money-saving modifications, most notably leaving out the fresh mozzarella and shredded parmesan and replacing it with generic Italian-blend shredded cheese. I'm sure the fancy cheese would be great, so if you feel like splurging, try it and tell me what you think.

Original recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30506,00.html