1Tbspmarinade from the jar of artichoke heartsor to taste
1/2cupshredded Parmesan cheese
Set water on to boil, salt generously, and cook pasta al dente per package directions. Drain pasta and return to its pot.
While the pasta cooking process is going on, drain the artichoke hearts (but reserve the liquid), chop the onion & garlic, and slice up the sausage.
Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for two minutes. Stir in the garlic and sausage and brown for three more minutes, stirring occasionally.
Stir in the tomatoes, oregano, parsley, and crushed red pepper, then reduce heat under the pan to medium-low and simmer for ten minutes, continuing to stir occasionally.
Stir in the artichoke hearts, 1 Tbsp of reserved marinade from the jar, and the Parmesan cheese. Simmer & stir occasionally for another 5-7 minutes, breaking the artichoke hearts into smaller pieces as you stir. Add more marinade to taste, if desired (I didn’t, but everyone has different tastes!).
Add the cooked pasta to the skillet and toss to coat.
Serve hot, topping with additional Parmesan and fresh chopped parsley if desired.
I recommend using chicken apple sausage (or another slightly sweet variety) to provide a nice contrast to the tangy artichokes and Parmesan cheese here.
Chicken Sausage & Artichoke Pasta from Mashup Mom: https://www.mashupmom.com/chicken-sausage-artichoke-pasta/