3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 Tablespoons of oil, reserved
1 pound Italian hot sausages, casings removed
2 (8 ounce) packages frozen artichoke hearts, thawed
2 large garlic cloves, chopped
1 3/4 cups reduced sodium chicken broth
1/2 cup dry white wine
Salt
12 ounces Penne
1/2 cup freshly shredded parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped frsh flat-leaf parsley
8 ounces fresh mozzarella, drained and cubed (optional)
Freshly ground black pepper
Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-high flame. Add the sausage and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 10 minutes. Drain the pasta. Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artickoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and pepper, and serve, passing additional Parmesan cheese alongside.