Pasta Rustica

If I had it my way I would die in a pool of noodles. Since I am always on the hunt for new pasta night ideas, I thought I should share this one with you. This is my rendition of a Giada favorite. It is so comforting and rustic that it will please the entire family. I swear by this one. I served it in a cast iron pan for an extra touch of "countryside" service.

Rotini with Sausage and Sun-dried tomatoes

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
1/2 cup chopped artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces rotini 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
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-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 pasta 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.

Then pour it into a cast iron pan. Cut some of the fresh mozzarella and sprinkle it over the top of the dish. Put it in the oven for a bit to melt the cheese.

It looks amazing when it comes out and then I sprinkle it with more basil.

The sauce at the bottom of the pan is so rich and decadent that you could even dip some crusty bread into it to top off your meal.