Mediterranean Sausage and Pasta

• 1 lb penne rigate
• 6 Italian sausages
• 2 tablespoons minced garlic
• 1 (28 ounce) cancut tomatoes with basil
• 1 (13 3/4 ounce) canwhole artichoke hearts in brine, drained and cut into quarters
• 1 (10 ounce) box frozen chopped spinach, thawed and water drained
• 1 (14 1/2 ounce) can white kidney beans
• salt & fresh ground pepper, to taste

1. Make pasta according to box directions cooking to al dente.
2. Drain and set aside.
3. In a deep frying pan, poke several holes in the skin of the sausage links and cook on medium-high heat until browned on both sides and no longer pink in the middle.
4. Remove and set aside on paper towels.
5. Lower the heat to medium and brown the garlic in the sausage oil for a couple minutes.
6. Add the tomatoes, artichoke hearts, and spinach.
7. Mix well, heating throughout.
8. While this is cooking, cut the sausage links into bite-sized rounds.
9. Add to the mixture and simmer.
10. Lastly, add the beans just to heat through being careful not to mash them while stirring.
11. Season with salt & pepper to taste.
12. Toss with pasta and serve warm with frash bread.

penne rigate, italian sausages, garlic, tomatoes, canwhole artichoke, water, white kidney beans, salt

Taken from www.food.com/recipe/mediterranean-sausage-and-pasta-326481 (may not work)