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Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 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 packages (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
  • Salt
  • 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
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.
Notes
Serve with additional parmesan cheese alongside and garlic bread.
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