Sweet Sausage Mediterranean Penne Pasta

• 5 links sweet Italian sausage (we like Johnsonville)
• 1 (8 ounce) box penne rigate
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic (diced, Del Monte makes these)
• 1 (6 ounce) jar marinated artichoke hearts
• 1 (2 ounce) can black olives, sliced (or can use fresh)
• 1/2 cup butter
• 4 garlic cloves, minced
• 1 bunch fresh asparagus
• 2 teaspoons dried oregano (or to taste or can use fresh)
• 2 teaspoons dried sweet basil leaves (or to taste or can use fresh)
• 1/2 cup parmesan cheese, fresh shaved

1. Cook pasta per directions on package.
2. Cut asparagus into 1 inch pieces.
3. Slice sausage links. In large skillet (we use a wok), saute sausage and asparagus until almost fully cooked (about 7 - 10 minutes). Remove from skillet / wok and set aside.
4. In same skillet / wok, bring butter, garlic, tomatoes (with juices), black olives (drained) and artichokes (including marinade), to a boil.
5. Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes.
6. Place pasta in serving bowl and pour skillet / wok mixture over pasta.
7. Sprinkle with fresh shaved parmesan cheese and serve.

links sweet italian sausage, penne rigate, tomatoes, black olives, butter, garlic, fresh asparagus, oregano, sweet basil, parmesan cheese

Taken from www.food.com/recipe/sweet-sausage-mediterranean-penne-pasta-327920 (may not work)