Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta

As many know, I am a big fan of Giada DeLaurentiis. There is nothing better than having her show playing in the background while I am at home busy in the kitchen. I feel satisfied from just looking at the food she prepares! Needless to say, I was ecstatic to get her first cookbook when it came out, and this is the first recipe I made from it. It is love at first bite. The sun dried tomatoes plump in the white wine and their concentrated flavor is more powerful than if they were fresh. The warm pasta heats the fresh basil and fills the kitchen with the aroma of summer.

Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta
3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound sweet italian sausage (casings removed)
1 (8oz) package frozen artichoke hearts
2 large garlic cloves, chopped
1 1/2 cup chicken broth
1/2 cup dry white wine
12 ounces bowtie pasta
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
6 oz fresh mozzarella, cubed (optional)
salt/pepper
Heat reserved oil from tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite size pieces, about 8 minutes. Transfer cooked sausage to a bowl lined with a paper towel to drain excess fat. 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. Simmer over medium heat until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of water with 1-2 Tbs. salt to a boil. Cook the pasta in boiling water until al dente, about 8-10 minutes and drain.
Add the pasta, sausage, 1/2 cup of parmesan cheese, basil, and parsley to the artichoke mixture. Toss until well coated. Stir in the mozzarella, if using. Season to taste with salt and pepper. Top with additional parmesan cheese.
Note: I altered tonight's recipe by adding frozen peas at the end but I don't think I will do that again.
Recipe (slightly altered) from: Giada DeLaurentiis, "Giada's Family Dinners"
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