Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

The recipe is from here.

Andy and I really liked it. The boys ate it. They added some spaghetti sauce, but they ate it all. The fresh mozzarella is really gooey. I was worried the sauce would be dry, but it wasn't. 

Fusilli with Sausage, Artichokes, 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 (I used bulk Italian sausage, the same I use when I make Becky's lasagna)
2 (8-ounce) packages frozen artichoke hearts (I used 10 oz of marinated artichoke hearts from a big Costco jar)
2 large cloves garlic, chopped (1 tsp minced)
1 3/4 cups chicken broth (I did 2 cups)
1/2 cup dry white wine (skip)
16 ounces fusilli pasta (I used a 14.5 oz box of Rotini)
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, optional
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 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, 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. Serve, passing the additional Parmesan cheese alongside.