Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

from Food Network


  • 3/4 cup drained oil-packed sun-dried tomatoes sliced, plus 2 tablespoons of oil
  • 1 pound Italian hot sausages casings removed
  • 1 15-ounce can artichoke hearts, drained
  • 2 large cloves garlic minced
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine
  • 16 ounces small pasta
  • 1/2 cup shredded Parmesan plus additional for garnish
  • 1/3 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt and freshly ground pepper


  1. Heat the oil reserved from the tomatoes in a heavy pan over medium-high heat.
  2. Add the sausages and cook until no pink remains, breaking it up with a wooden spoon as it cooks. Drain sausage and transfer it to a bowl; set aside.
  3. Add the artichokes and garlic to the same pan, and cook over medium heat until the garlic is fragrant, about 30 seconds. Add the broth, wine, and sun-dried tomatoes. Bring to a boil and allow cook until it thickens slightly, about 8 minutes.
  4. Meanwhile, cook the pasta according to package instructions. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season, to taste, with salt and pepper. Serve with more Parmesan on top.