Sausage, Artichoke, Mozzarella & Sun-dried Tomato Pasta

As seen prepared on: Todd & Vittorias Sicilian Food Adventures

• Sausage & artichoke pasta

Ingredients

• 3/4 c Sun-dried Tomatoes (oil packed, drained. But Reserve 2 tbsp of this oil) Run a knife through the tomatoes slicing them.
• 1 lb (450 g) Spicy Italian Sausage. Remove from casing.
• 1 lb (450 g) frozen Artichokes, thawed. Or jarred oil packed, drained
• 3 cloves Garlic, diced
• 1 3/4 c. (340 mL) Chicken Broth
• 1/2 c (115 mL) Dry White Wine
• 1 lb. (500 g) short Pasta. (Penne, ziti, etc)
• 1/2 c Grated Parmesan cheese
• 1/3 c fresh chopped Basil
• 1/4 c fresh chopped Parsley
• Salt
• Fresh ground Pepper
• 8 oz (225 g) Fresh Mozzarella drained and cubed or pulled apart into pieces

Preparation

1. In a large, heavy frying pan, heat the 2 TBSP oil (from the sun-dried tomatoes) over medium-high heat. Add the sausage and cook until brown, about 8 minutes. As the sausage cooks, break it apart into bite-sized pieces with wooden spoon or spatula.
2. Transfer the sausage to a bowl. Set aside. In the same skillet add the artichokes and garlic. Sauté over medium heat for about 2 minutes. (If using jarred artichokes, wait and add them with the next step.)
3. Next add the broth, wine and sun-dried tomatoes. Bring to boil over medium-high heat. Continue to cook, stirring occasionally, for about 8 minutes. Or until sauce reduces a little.
4. Meanwhile bring a large pot of water to a boil. Add a little salt, then the pasta. Stir immediately, and give a stir a few times while the pasta cooks to al dente. Drain the pasta (do not rinse)
5. Add the pasta, sausage & Parmesan cheese, parsley & basil to the artichoke mixture in the frying pan. Toss until combined. Season to taste with salt & pepper. Add mozzarella and fold into the pasta mixture.

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