Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes
(Adapted from Giada DeLaurentiis)
3/4 C. Sun-Dried tomatoes packed in oil, sliced
2 Tb. oil from sun-dried tomatoes
1 Lb. Italian sausage (hot or mild), casings removed
2 (8 oz.) packages frozen artichoke hearts, thawed
2 Lg. garlic cloves, chopped
1 3/4 C. Chicken broth
1/2 C. Dry white wine
1/4 C. tomato paste
Sugar, to taste
12 Oz. pasta, such as penne, farfalle, or rigatoni
1/2 C. freshly shredded parmesan cheese, plus more for topping
1/3 C. fresh basil, chopped
1/4 C. flat leaf parsley, chopped
8 Oz. fresh mozzarella, drained and cubed (optional)
Freshly ground pepper
Heat the oil from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until brown, breaking up the meat into bite-sized pieces. Transfer sausage to a bowl.
Add the artichokes and garlic to the skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, tomato paste, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly. Add a small amount of sugar to the sauce only if the tomatoes are too tart.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain the pasta, do not rinse. Add the pasta, sausage, and 1/2 C. of parmesan cheese, basil, and parsley to the atrichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season the mixture to taste with salt and pepper. Serve with additional parmesan cheese on top.