Adapted from Everyday Pasta, by Giada de Laurentiis
Creamy, flavorful and hearty.
Heat reserved oil in a large, heavy frying pan (of at least 4 1/2 quart capacity) over medium heat.
Add sausage and cook until browned, breaking meat into bite-size pieces with a fork, about 8 minutes. Using a slotted spoon, transfer sausage to a bowl.
Add artichokes, asparagus and garlic to the pan and sauté over medium heat until garlic is tender, about 2 minutes.
Add broth, wine and sun-dried tomatoes. Simmer over medium-high heat until sauce reduces slightly, about 8 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often. Follow suggested timing on the package but reduce the al dente time by 1 minute. Drain pasta.
Add pasta and sausage to artichoke mixture. Finish cooking over low heat while gently stirring, until sauce is almost absorbed by the pasta, for 2 to 3 minutes. Remove from heat.
Stir in the parmesan cheese, basil, parsley and mozzarella cheese. Sprinkle with additional grated parmesan and fresh basil, if desired. Offer additional grated parmesan with each serving.