Penne with Sausage, Artichokes and Sundried Tomatoes

Using olive oil from the Sun dried tomatoes added a nice flavor.

This is another recipe from "Giada's Family Dinners" (link below) and the only things I really changed up were that I used turkey sausage and my artichoke hearts were in a jar instead of frozen, because I already had them in the closet.

I started to cook the sausages whole so they were a little firmer and broke into bigger pieces
instead of removing case right off that bat and having little bits. I just broke it up in the pan when they had cooked a little.
After the sausage was brown I removed it and set it aside. I put it on a plate with a paper towel on it to absorb the oil.

Sauteed the artichokes and garlic (from the jar:) very briefly and then added the sun dried tomatoes, white wine and chicken broth and boiled till reduced.

Isn't this mozzarella beautiful. I'm sure that's my stomach talking.

I added the penne (I used Barilla whole grain), sausage and mozzarella and mixed. So easy and good.

My hubby doesn't eat cheese so this wasn't up his alley but I loved it and the kids ate it up, well, my picky one ate some of it:)