Italian Pasta Toss

This. Is. Delicious. I even screwed it up and it's still delicious! Basically as long as you kind of follow along and use some of the primary ingredients...This. Is. Delicious. And it makes enough to feed an army--Bobby and I both are getting a dinner and two lunches from this, and believe me, you're going to want those leftovers!

Italian Pasta Toss

1lb hot Italian sausage (remove casings if you get links, otherwise get ground)
1 package (about 14-16oz) tri-color rotini pasta (corkscrew)
6.5 oz of tomato pesto
1 can quartered artichoke hearts
1 3/4 c chicken broth (low sodium)
1/2 c dry white wine
3 tbs. dried basil
3 tbs. Italian seasoning
2 cloves of garlic, crushed
Shredded Parmesan

Using a large skillet, cook Italian sausage over medium-high heat (cut into bite-sized pieces if using links)--should be about 8 minutes. Remove cooked sausage from the skillet and set aside in a bowl. Add crushed garlic and artichokes to the skillet and saute (may need to add some EVOO) until garlic is soft--about 2 minutes.

Meanwhile, boil the pasta in a separate pot until almost-but-not-quite-cooked or aldente. When finished, drain the pasta, but don't rinse. Add pesto, chicken broth, and wine to the skillet.

Heat the skillet on med-high to burn off excess (about 5-8 minutes). Add the aldente pasta to the skillet, keep on med-high heat (the pasta will absorb some of the sauce and finish cooking). After some sauce has been absorbed, add the sausage, basil, and Italian seasonings to the skillet and blend. Top generously with shredded Parmesan.

Can't wait for more leftovers tomorrow!