3/4 cup drained oil-packed sun-dried tomatoes, sliced (2 to 4 tablespoons of oil reserved)
1 lb sweet Italian chicken sausage, casings removed
2 package s (8 oz. each) frozen artichoke hearts, thawed
2 large garlic cloves, chopped
1 3/4 cups reduced-sodium chicken broth
1/2 cup dry white wine
12 ounces penne pasta
1/2 cup freshly shredded parmesan cheese, plus more for serving
1/3 cup copped fresh basil
1/4 cup chopped fresh flat-leaf parsley
8 oz fresh mozzarella, drained and cubed
Freshly ground black pepper
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Let's Make It
Heat the oil reserved from the tomatoes in a large, heavy frying pan or skillet over medium-high heat. Add sausage and cook until brown, breaking the meat into bite-size pieces. Transfer sausage to a large 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 salted water to boil. Add the penne to cook. Drain pasta. Add pasta to the large bowl with the sausage. Add 1/2 cup of the parmesan cheese, basil and parsley to the artichoke mixture in the skillet, stir for about 2 minutes. Pour artichoke mixture into large bowl; toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper.