Ingredients
- 1 pkg Anna Cavatappi (1 lb)
- 1 lb Italian Sausage Links, casings removed
- 3 cloves Garlic, minced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz)
- 1 cup Cento Lower Sodium Chicken Broth
- 1 cup Mozzarella Pearls
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 1/2 tsp Cento Italian Seasoning
- Fresh Basil Leaves, chopped
Directions
Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet over medium heat, warm the oil from the sun dried tomato jar. Add sausage and cook until browned and no longer pink. Stir in garlic and cook briefly until fragrant. Add in sun dried tomatoes and artichokes. Sprinkle in Italian seasoning, then pour in chicken broth, scraping up any browned bits from the pan. Fold the cooked cavatappi into the skillet, tossing until well coated and heated through. Top with Parmesan, mozzarella, and fresh basil. Serves 4.
