Ingredients
- 3/4 cup fresh sun-dried tomatoes in oil, slice
- 1 lb your choice of sausage, casings removed
- 16 oz package frozen artichoke hearts (or the vegetable of your choice)
- 2 large Garlic cloves chopped
- 1 3/4 cup chicken broth
- 1/2 cup Dry White Wine
- 16 oz Pasta
- 8 oz Fresh mozzarella, cubed Cup just marinate them with olive oil
- 1/3 cup Basil Chopped
- Parmesan Cheese
- 1 pinch Parsley
- Salt & Pepper to taste
Directions
Heat the olive oil heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces, approximately 8 minutes. Transfer the sausage to a bowl.
Add the oil from the sun-dried tomatoes, artichokes and garlic to the same skillet and sauté 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 pasta 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, Parmesan, basil, and parsley to the artichoke mixture. Toss to coat.