3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound sweet italian sausage (casings removed)
1 (8oz) package frozen artichoke hearts
2 large garlic cloves, chopped
1 1/2 cup chicken broth
1/2 cup dry white wine
12 ounces bowtie pasta
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
6 oz fresh mozzarella, cubed (optional)
salt/pepper
Heat reserved oil from tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite size pieces, about 8 minutes. Transfer cooked sausage to a bowl lined with a paper towel to drain excess fat. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun dried tomatoes. Simmer over medium heat until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of water with 1-2 Tbs. salt to a boil. Cook the pasta in boiling water until al dente, about 8-10 minutes and drain.
Add the pasta, sausage, 1/2 cup of parmesan cheese, basil, and parsley to the artichoke mixture. Toss until well coated. Stir in the mozzarella, if using. Season to taste with salt and pepper. Top with additional parmesan cheese.
Recipe (slightly altered) from: Giada DeLaurentiis, "Giada's Family Dinners"