After seeing Giada De Laurentiis’ Chicken Saltimbocca, I decided to stick with a theme and look around at some of her other recipes on Food Network. I also came upon a nice sounding pasta called Fusilli With Sausage, Artichokes & Sun-Dried Tomatoes that I tried and knocked out of the park. The only change I made to the ingredient list, aside from a few measurements that didn’t quite match up, was switching the sausage from hot Italian to sweet Italian, one that better suited our tastes.

As you can see, the recipe is actually pretty simple, just tossing the ingredients into the pot at different times and letting them do their thing. I always try to consolidate the number of plates or dishes on my counter while cooking, which meant I combined the sun dried tomatoes, chicken broth and wine in one measuring cup. I’d like to think that, in addition to being more efficient, this also makes the flavors more intense and mingled, but I have no idea.

By adding the mozzarella at the very end you go from a really great sausage and artichoke pasta dish to one that almost has a mac and cheese feel to it. Everything’s so warm and gooey and sweet and and tangy that it really is a party in your mouth, one I hope to have again soon.