Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

This Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes is an easy pasta dish that comes together in 30 minutes and is packed with flavor.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories

Author Deborah Harroun

1/2 cup drained oil-packed sun-dried tomatoes sliced, 2 tablespoons of oil reserved
1/2 pound Italian sausage
8 oz. artichoke hearts quartered
2 large cloves garlic minced
1 1/4 cup chicken broth
8 oz. short cut pasta
1/4 cup Parmesan cheese plus more for garnish
2 tablespoons fresh basil leaves chopped
2 tablespoons fresh Italian parsley chopped
8 oz. mozzarella cubed
salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
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 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 until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper.
Serve, passing the additional Parmesan cheese alongside.