Everyday Pasta

Rigatoni with Sausage, Artichokes, and Asparagus 6 servings Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around. 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil -reserved 1 pound hot Italian sausage, casings removed 2 (8-ounce) packages frozen artichoke hearts 1 cup asparagus, trimmed and cut in 1-inch pieces 2 large garlic cloves, chopped 1 3/4 cups chicken broth 1/2 cup dry white wine 12 ounces rigatoni or other tubular pasta 1/2 cup shredded Parmesan cheese, plus more for serving 1/3 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 8 ounces fresh mozzarella, cubed (optional) Salt and freshly ground black pepper Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, 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 until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta. Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and -pepper. Serve, passing the additional Parmesan cheese alongside.De Laurentiis, Giada is the author of 'Everyday Pasta ', published 2007 under ISBN 9780307346582 and ISBN 0307346587.