Sausage & Artichoke Penne Past

Ingredients:
Hot Italian Sausage- 16 oz
Garlic, 4 clove minced
White Wine, 4 fl oz (replace with additional chicken broth if desired)
Chicken Broth, 1.5 cup (8 fl oz)
Artichokes hearts, chopped, 8 oz
Basil, 1 tbsp
Parmesan Cheese, grated, .75 cups
Dry Penne Pasta 16 oz
Red pepper flakes and freshly ground pepper to taste.

Turkey Italian sausage can be used to lower the calorie count

Cook sausage over medium heat, crumbling as you cook, drain and set aside.
Chop garlic and artichokes, cook in the same pan as you cooked the sausage until garlic is fragrant.
Add wine, broth, basil and let simmer until broth is reduced by half.
In the meantime cook pasta according to package directions
Once broth is reduced add cooked sausage, red pepper flakes and black pepper to taste, cook a few moments to combine and heat through. Add to drained pasta and toss.
Add Parmesan cheese, toss gently and serve.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MSANNAKPDX.