Fresh Tomato Pasta With Veggies

• 3 garlic cloves, sliced thin
• 2 pints cherry tomatoes or 2 pints grape tomatoes, I use more like 3 pints
• 34 cup olive oil, plus more through out as needed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb pasta, penne with ridges is my favorite
• 1 tablespoon sugar
• 34-1 lb pork sausage, your favorite
• 3 -4 small zucchini, sliced
• 1 (10 ounce) box frozen artichoke hearts, can use 2 fresh artichokes or canned
• 14 cup parmesan cheese

1. In a large heavy saute pan add the sliced garlic and thecherry tomatoes.
2. Drizzle with the olive oil and season with salt and pepper.
3. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
4. Bring a large pot of salted water to a boil over medium heat.
5. Add the pasta and cook until al dente.
6. puree or squash the tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil.
7. Stir in the sugar.
8. This will be the sauce for the pasta.
9. In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized.
10. Remove and set aside on a plate while you cook the zucchini.
11. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 4 minutes.
12. Add the artichokes and cook for 3 to 4 more minutes.
13. Add the sausage back to the pan and toss in pasta and the tomato sauce.
14. Mix well over high heat to ensure everything is heated through and evenly coated.
15. Transfer to a serving bowl or platter.
16. To serve, sprinkle with Parmesan,.

garlic, tomatoes, olive oil, salt, pepper, pasta, sugar, pork sausage, zucchini, frozen artichoke, parmesan cheese

Taken from www.food.com/recipe/fresh-tomato-pasta-with-veggies-409623 (may not work)