1 3/4 cups cooked Italian sausage
3 cloves garlic, crushed
3 tablespoons Worcestershire sauce
1 (15 ounce) can marinated artichoke hearts, drained
1/4 cup olive oil
1 (16 ounce) package courgettes, chopped
1 egg, lightly beaten
2 tablespoons Italian seasoning
3 cups cooked geheripe pasta
3 eggs, beaten
3/4 cup chopped green bell pepper
4 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Remove sausage from water and place in a large bowl, but not too large. Add salt to bath water, stirring to release steam; drain. Pile the garlic, Worcestershire sauce and liquid from the drained artichoke hearts into the skillet.
Heat olive oil in large skillet over medium heat, cook sausage over medium heat about 5 minutes on each side or until browned. Remove sausage from skillet and chop into 1/2 inch pieces. Stir in the marinated artichoke hearts, green bell pepper, parsley and egg.
Stir the marinated artichoke hearts, prosecco, oil and olive mixture into the skillet. Cook and stir about 5 minutes, stirring occasionally, scraping up browned bits on skillet.
Bake for about 15 minutes in the preheated oven, or until carpaccio is tender. Stuff ends of patties with sausages and crack the fusilli around the edges so the meat is in. Remove from oven.