I cannot say enough good things about this recipe. The Italian sausage totally made this dish, but all of the flavors go perfect together and make for a very hearty and delicious meal. I promise you will not be disappointed.
Ingredients: 3/4 cup oil packed julienne cut sun-dried tomato (they should be the kind in a jar soaked in oil, not dry), 2 tablespoons of the oil reserved, 1 lb ground Italian sausage, 1 can (8 ounce) artichoke hearts (drain the water), 1 cup asparagus (trimmed and cut into 1-inch pieces), 2 garlic cloves chopped, 1 3⁄4 cups chicken broth, 1⁄2 cup dry white wine, 12 ounces rigatoni pasta, 1⁄2 cup parmesan cheese, shredded (plus extra for serving), 1⁄3 cup fresh chopped basil, 1⁄4 cup flat leaf parsley chopped.
Directions:
Heat the 2 tablespoons of oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat. Add sausage and cook until browned; break up the meat as it cooks. When brown and cooked all over, transfer sausage to a bowl with a slotted spoon. Add artichokes, asparagus, and garlic to the skillet and sauté over medium heat for about 2 minutes. Add the broth, wine, and drained sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 10 minutes. Meanwhile, bring a large pot of water to a boil. Salt water and cook pasta according to package directions. Drain pasta. Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture. Toss everything together until sauce is nearly absorbed by the pasta.
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