Cut the artichoke hearts finely, sauté them in a frying pan with extra virgin olive oil and minced garlic and add the sausage crumbs.
Meanwhile cook the pasta in salted water, drain after 5 minutes and add the fusilli to the sauce, sprinkle with grated Parmigiano Reggiano and serve hot.
Notes
This dish pairs nicely with a Riesling or with a young Chianti.This recipe is from Chef Roberto Crescini from Fresco! Cafe Italiano. He is click2houston's Chef of the Month for March!