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500gr Garganelli

2 Italian Sausages, casings removed and crumbled

1 jar Grilled Baby Artichokes, sliced

2 Cloves of Garlic, chopped

1/2 Onion, chopped

1/4 cup Extra Virgin Olive Oil

1 large Fresh Tomato, diced

Italian Flat Leaf Parsley, chopped

50gr Pecorino Romano

In a large skillet brown the sausage in the olive oil then add the onion and saute until it becomes translucent. Add the garlic and artichokes and saute a few more minutes. Throw in the tomato and let it cook down for another minute or two.

Meanwhile cook the pasta in a large pot of salted boiling water, reserving some of the pasta water. Add the pasta to the skillet and toss gently to evenly coat. Add the reserved pasta water to loosen as needed and serve topped with the parsley and pecorino romano.

Serves 6