Ingredients
- 2 tablespoon extra virgin olive oil
- 1 pound italian hot sausages, casings removed
- 2 pound (8-ounce) packages frozen artichoke hearts, thawed
- 1 cup asparagus, trimmed and cut crosswise into 1-inch pieces
- 2 cup large garlic cloves, chopped
- 1 3/4 cup chicken broth
- 1/2 cup dry white wine
- 12 ounce penne pasta
- 1/2 cup shredded parmesan cheese
- 1/3 cup chopped fresh basil
- 1 cup cherry heirloom tomatoes, halved
- 1/4 cup chopped fresh italian parsley
- 8 ounce water-packed fresh mozzarella, drained and cubed (optional)
Preparation
Baking Directions:
Heat the oil 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 asparagus, artichokes and garlic to the same skillet and sauté over medium heat until the garlic is tender, about 2 minutes.
Add the broth and wine.
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 bite, stirring often, about 10 minutes.
Drain the pasta (do not rinse).
Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil, tomatoes 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.