penne with sausage, artichokes, and sun-dried tomato's

Chef's Jim and Barb H. from Memphis tried this recipe and gave it a definite thumbs up. They did a few minor substitutions but as with a lot of recipes, you can alter to accommodate what is in the pantry. In this case jarred artichokes was used rather than frozen. The dish looks delicious, has a lot of nice colors, and best of all, tastes terrific and is easy.   Enjoy. Fans of sun-dried tomato's can add this to their favorites.

Ingredients:
3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tbsp. oil reserved
1 lb. Italian hot sausages, casings removed
2 (8 oz) packages of frozen artichoke hearts, thawed
2 large garlic cloves, chopped
1 3/4 cups reduced sodium chicken broth
1/2 cup dry white wine
Salt
12 ounces penne
1/2 cup freshly shredded Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped fresh leaf parsley
8 ounces fresh mozzarella, drained and cubed
Freshly ground pepper

Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-hugh flame. Add the sausage and cook until brown, breaking up the meat into bit size pieces, about 6 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, wine, and sundried 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, until tender, but firm to the bite. Drain the pasta (do not rinse), Add the pasta, sausage, 1/2 cup of parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is absorbed into the pasta. Stir in the mozzarella. Season to taste and serve with additional Parmesan cheese.

Bread and a salad are great accompaniments. Salad tonight was a lettuce ettuce wedge with Blue Cheese Dressing

Buon appetito!