12 oz. bag of Al Dente Pasta (we used Roasted Garlic Linguine)

1 cup oil packed sun-dried tomatoes, sliced. (reserve oil)

1 lb. Italian Hot Sausages

16 oz. frozen artichoke hearts

2 large garlic cloves, chopped

1.5 cups chicken broth

1/3 cup dry white wine

1/2 cup grated Parmesan, plus additional for garnish

8 oz. water-packed fresh mozzarella, drained and cubed.

1 tsp. salt and pepper to taste.

Heat the oil reserved from the tomatoes in a heavy, large frying pan over medium-high heat. Squeeze the sausage out of the casing, into the skillet and cook until brown, breaking up the meat into bite-size pieces, about 8 minutes. Transfer sausage to a bowl. Add frozen artichokes and garlic to same skillet and saute for 2 minutes. Add broth, wine and sun-dried tomatoes. Boil over medium high heat until the sauce reduces slightly.

Meanwhile, bring large pot of water to boil. Add pasta and cook for 3 minutes, until “tender but firm”. Drain pasta. Add pasta to skillet with sauce, sausage and Parmesan. Season with salt and pepper. Garnish with mozzarella, parsley and/or basil and extra Parmesan.

(this recipe was inspired by Every Day Italian, Giada DeLaurentis)