Suasage Artichoke and Sun Dried Tomato Pasta

Ingredients

• 1 pound Bulk Italian Sausage
• 1 can Artichoke Hearts
• 2 cloves Garlic, Minced
• 1 can Chicken Broth
• ¾ cups Sun Dried Tomato Slices
• 1 pound Rotini Pasta Or Other Bite Sized Pasta
• ½ cups Shredded Parmesan Cheese Plus More For Garnish
• 1 teaspoon Dried Basil
• 2 teaspoons Dried Parsley
• 8 ounces, weight Mozzarella Cheese, Cubed
• Salt And Pepper, to taste

Preparation Instructions

Heat a large skillet over high heat, add sausage and cook until brown, breaking up the meat into bite size pieces.

Add the artichokes and garlic to the skillet, and sauté 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 according to package directions.

Drain the pasta and add to the skillet along with ½ cup Parmesan cheese, basil, and parsley. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Enjoy!