Your favorite pasta shape is tossed with sautéed artichoke hearts, Italian sausage, sun-dried tomatoes and garlic in a light white wine and olive oil sauce that’s finished with lots of fresh lemon, basil and pecorino cheese.
– Italian Sausage – Olive Oil – Garlic – Artichokes
Prep and measure all ingredients. Bring a large pot of water to a boil.
In a large skillet over medium heat, add the sausage and olive oil and brown the sausage, using a wooden spoon to break it into bite-sized pieces.
Once the sausage has browned, remove it from the pan and set it aside.
Add the garlic to the pan and cook for 1 to 2 minutes to allow the garlic to and brown lightly. Take care not to burn the garlic!
Then, add the artichokes and crushed red pepper to the same skillet and sauté 2 to 3 minutes or until the artichoke hearts caramelize a bit, stirring occasionally.