Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

Had miss Anna over for dindin - so I cut this in half and it was the perfect amount.  Ross said it was his favorite pasta ever - but I think it was because the hot Italian sausage was amazing :)  Try it out - you'll love!!

6 Main-Course Servings - Giada cookbook

Ingredients:
3/4 cup drained oil-packed sun-dried tomatoes, sliced (2 tablespoons of oil reserved)
1 lb Italian hot sausages, casings removed (**we got this at the deli - super awesome!)
2 (8oz) packages frozen artichoke hearts, thawed (**just used canned)
2 large garlic cloves, chopped
1 3/4 cups reduced-sodium chicken broth
1/2 cup dry white wine
salt / pepper
12 oz penne
1/2 cup freshly shredded Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
8 oz fresh mozzarella, drained and cubed (optional)

Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-high flame.  Add the sausage 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 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 sun-dried tomatoes  Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.

Meanwhile, bring a large pot of water to a boil.  Add the penne and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 10 minutes.  Drain the pasta (do not rinse).  Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture.  Toss until the sauce is almost absorbed by the pasta.  Stir in the mozzarella, if using.  Season with salt and pepper, and serve - with extra Parmesan cheese.