Method

1. Heat the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a spoon, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes to the same skillet and saute one minute. Add garlic and stir, cook for one minute. Add sun dried tomatoes, salt & pepper, saute one minute.
2. Now, add the broth and wine and boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm, roughly 1-2 minutes short of directed cooking time on the box. With a large spider spoon remove all the pasta and add to the artichoke mixture. DO NOT throw away pasta water.
4. Add the pasta, sausage, ½ cup Parmesan, basil, and parsley to the artichoke mixture, stir to combine well then turn off the flame. Toss until the sauce is almost absorbed by the pasta. Gradually add some pasta water to the pasta mixture ½ cup at a time, if needed. I usually add in almost one full cup of pasta water. Season, to taste, with salt and pepper, if needed.