Rigatoni & Sausage

Ingredients:

• ¾ cup drained oil-packed sun-dried tomatoes, sliced
• 2 tbsp oil reserved from sun-dried tomatoes
• 18 oz Cervasi Quartered Artichoke Hearts, drained (aprox. 1 1/2 14 oz cans)
• 1 small bunch asparagus (8 oz), trimmed and cut into 1 inch pieces
• 2 large cloves garlic, chopped
• 1 ¾ cup chicken broth (about 1 can)
• ½ cup dry white wine
• 1 lb (16 oz) Cervasi Rigatoni or Cervasi Roman Rigatoni
• ½ cup shredded Parmesan cheese, plus more for serving
• ⅓ cup chopped fresh basil
• ¼ cup chopped fresh flat-leaf parsley
• 8 oz. (about 1 ½ c.) fresh mozzarella, cubed (optional)
• Salt and freshly ground black pepper

Directions:

1. Heat reserved oil in a large heavy frying pan over medium-high heat.
2. Add sausage and cook until browned, breaking meat into bit-sized pieces with a fork, about 8 min.
3. Using a slotted spoon transfer sausage to a bowl. Add artichokes, asparagus and garlic to skillet, and sauté over medium heat until garlic is tender, about 2 min.
4. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirring occasionally, about 8 min.
5. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 min. Drain pasta.
6. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2-3 min.
7. Remove from heat. Stir in Parmesan cheese, basil, parsley, and mozzarella, if using. Season to taste with salt and pepper. Serve passing additional Parmesan cheese alongside.