Rotelli With Roasted Garlic & Gruyere Sausage

• 1 pound rotelle pasta or other curly pasta
• 1 tablespoon olive oil
• 1 package Aidells(R) Smoked Chicken Sausage Roasted Garlic & Gruyere Cheese 4 links, sliced
• 1 garlic cloves chopped
• 1 cup water packed artichoke hearts or frozen, drained and quartered
• 1 red bell pepper cut into 1-inch pieces
• 1 pound broccoli cut into florets
• 1/2 pound cauliflower cut into florets
• 1/4 cup white wine
• 3/4 cup chicken stock
• 2 teaspoons unsalted butter cold
• 6 ounces smoked mozzarella cheese diced
• salt to taste
• freshly ground black pepper to taste

1. Cook the pasta in a large pot of well-salted boiling water until al dente. Drain.
2. While the pasta cooks, heat the olive oil in a large saute pan. Add the sausage and saute for 2-3 minutes, until it begins to brown. Stir in the garlic, artichoke hearts, red pepper, broccoli and cauliflower and saute another 30 seconds. Stir in the white wine and chicken stock. Bring to a boil, reduce heat and simmer until reduced by half. Stir in the cold butter. Toss with the cooked pasta and cheese.
3. Season to taste with salt and pepper.

pasta, olive oil, package aidells, garlic, water, red bell pepper, broccoli, cauliflower, white wine, chicken stock, unsalted butter, mozzarella cheese, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Rotelli-with-Roasted-Garlic-_-Gruyere-Sausage-2219298 (may not work)