Rigatoni with Sausage, Artichokes, and Asparagus

• 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

1. Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat.
2. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes.
3. Use a slotted spoon to transfer the sausage to a bowl.
4. Add the artichokes, asparagus, and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
5. Add the broth, wine, and sun-dried tomatoes.
6. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
7. Meanwhile, bring a large pot of salted water to a boil.
8. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes.
9. Drain the pasta.
10. Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture.
11. Toss until the sauce is almost absorbed by the pasta.
12. Stir in the mozzarella, if using.
13. Season to taste with salt and pepper.
14. Serve, passing the additional Parmesan cheese alongside.

drained oil, sausage, frozen artichoke, garlic, chicken broth, white wine, rigatoni, parmesan cheese, fresh basil, parsley, mozzarella, salt

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-sausage-artichokes-and-asparagus-394299 (may not work)