PENNE WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES(Giada de Laurentis recipe)
¾ cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausage (I use Jimmy Dean’s)
2 (8 oz) pkgs frozen artichoke hearts, thawed (I use canned)
2 large garlic cloves, chopped
1 ¾ cups reduced-sodium chicken broth
½ cup dry white wine
12 oz penne (can use whole wheat)
½ cup freshly shredded parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
¼ cup chopped fresh parsley
8 oz fresh mozzarella, drained and cubed
Heat the oil reserved from the tomatoes in a large, frying pan over med-high flame.
Add sausage and cook until brown, then transfer to a bowl.
Add artichokes and garlic to the skillet, sauté over medium heat until garlic is tender, about 2 minutes.
Add broth, wine, and sun-dried tomatoes.
Boil over med-high heat, stirring occasionally, until sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook penne.
Drain, but do not rinse, the pasta.
Add pasta, sausage, ½ cup of parmesan cheese, basil, and parsley to artichoke mixture.
Toss until sauce is almost absorbed by the pasta.
Stir in mozzarella.
Season with S&P to taste, and serve, passing additional parmesan cheese alongside.