This recipe combines the bold flavors of spicy sausage, tender artichokes, and tangy sun-dried tomatoes into a delightful pasta dish.
Heat the olive oil in a large frying pan over medium heat.
Using a high-quality olive oil enhances the flavor of the dish.
Add the sausage to the pan and cook until browned, breaking it into small pieces.
Ensure the sausage is fully cooked before proceeding.
Remove the sausage from the pan and set aside.
Keep the sausage warm by covering it with foil.
Add the artichokes and garlic to the pan and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Pour in the wine and chicken broth, then add the sun-dried tomatoes. Simmer until the sauce reduces slightly.
Simmering allows the flavors to meld together.
Cook the penne in a large pot of boiling salted water until al dente.
Reserve some pasta water to adjust the sauce consistency if needed.
Drain the pasta and add it to the pan with the sauce.
Mix well to coat the pasta evenly with the sauce.
Stir in the sausage, Parmesan, basil, and parsley.
Adding fresh herbs at the end preserves their flavor.
Gently fold in the mozzarella until it begins to melt.
Avoid overmixing to keep the mozzarella in chunks.
Serve the pasta warm, garnished with additional Parmesan if desired.
Serve immediately for the best taste and texture.
