Alison’s Pasta




1 pound short pasta (i.e. penne, fafalle, mostaccioli, etc.)
1 pound Italian sausage (Trader Joes makes a yummy one as does Sprouts)
1- 12 oz. can artichoke hearts, diced
1-12 oz. can diced tomatoes or 1 cup chopped sundried tomatoes
8 ounce shredded mozzarella cheese fresh or prepackaged (2 cups)
8 ounces shredded cheddar cheese (2 cups)
Can also add Parmesan 
Cost:  $15 plus

Directions 
  1.  Boil water for pasta. Prepare pasta according to directions on package. Do not overcook the pasta (al dentate is best).
  2. Remove sausage casings and crumble meat into large frying pan.  
  3. Chop artichokes into bite-size pieces.  When the sausages are done frying, add artichoke heart pieces and tomatoes (either sun-dried or diced) and start to warm up artichokes and tomatoes.
  4. Drain pasta and return to pot.  Stir and sausage/tomato/artichoke heart mixture and allow the oils to coat the pasta
  5. Add cheeses to pasta/meat mixture and continue to stir to allow the cheeses to melt.
  6. Serve immediately (good) or bake pasta in 375 oven for 30 to 45 minutes (better).

Tip:  I’ve tried different variations of this dish. So far I’ve liked it best using fresh mozzarella cheese and sun-dried tomatoes. I’ve also added minced garlic to the sausage before.

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