Rigatoni with Sausage, Artichokes, and Asparagus

Name: Rigatoni with Sausage, Artichokes, and Asparagus
Yield: 6 servings
Ingredients: 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved; 1 pound hot Italian sausage, casings removed; 2 (8-ounce) packages frozen artichoke hearts; 1 cup asparagus, trimmed and cut in 1-inch pieces; 2 large garlic cloves, chopped; 1 3/4 cups chicken broth; 1/2 cup dry white wine; 12 ounces rigatoni or other tubular pasta; 1/2 cup shredded Parmesan cheese, plus more for serving; 1/3 cup chopped fresh basil; 1/4 cup chopped fresh flat-leaf parsley; 8 ounces fresh mozzarella, cubed (optional); Salt and freshly ground black pepper

January 26, 2012

Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around.

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