Fusilli with Sausage, Artichokes and Sun-dried Tomatoes

I adore this recipe! It’s from Everyday italian with Giada (with a few minor touches). I actually prefer using the whole wheat pasta--it adds a very nice touch to the flavor.

Fusiili with Sausage, Artichoke and Sundried Tomato

3/4 cup drained oil-packed sun-dried tomatoes, chopped in bite size pieces, 2 tablespoons of oil reserved 
1 lb bulk italian sausage
2 (8-ounce) cans artichoke hearts (rinsed and drained) 
2 large cloves garlic, chopped 
1 3/4 cups chicken broth 
1/2 cup dry white wine 
16 ounces whole wheat fusilli pasta 
1/2 cup shredded Parmigiano-Reggiano, plus additional for garnish 
1/3 cup chopped fresh basil 
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cook the pasta in boiling water until al dente (about a minute less then the cooking time on the box). Drain the pasta (do not rinse). 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. Transfer the sausage to a colander and run under cold water until water runs clear (this washes off excess fat)l. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the chicken broth, white wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally.
Add the pasta, sausage, 1/2 cup Parmigiano-Reggiano, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and a couple parsley leaves.