Penne with Sausage, Artichokes, and Sun-dried Tomatoes

Sarah Stephenson

3/4 cup drained oil-packed sun-dried tomatoes,  sliced, 2 tablespoons of oil reserved 1 pound Italian hot sausages, casings removed 2 (8 ounce) packages frozen artichoke hearts,  thawed 2 large garlic cloves, chopped 1 3/4 cup reduced sodium chicken broth Salt 12 ounces penne 1/2 cup shredded parmesan cheese 1/2 cup chopped fresh basil 1/4 fresh mozzarella (optional), drained and cubed Directions: Heat the oil reserved 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 with a fork, about 8  minutes. Transfer the sausage to a bowl. Add the  artichokes and garlic to the same skillet, and sauté  over medium heat until the garlic is tender, about 2  minutes. Add the broth, and sun-dried tomatoes.  Boil over medium-high heat, stirring occasionally,  until the sauce reduces slightly, about 8 minutes. Meanwhile, bring a large pot of salted water to a  boil. Add the penne and cook, stirring often to  prevent the pasta from sticking together, until  tender but still firm to the bite, about 10 minutes.  Drain the pasta (do not rinse). Add the pasta,  sausage, 1/2 cup of Parmesan cheese, and the  basil to the artichoke mixture. Toss until the sauce  is almost absorbed by the pasta. Stir in the  mozzarella, is using. Season to taste with salt and  pepper, and serve.