- 1/2 lb farfalle
- 1 red pepper
- 1 small jar marinated artichoke hearts
- 1 tsp dry basil
- 1/2 tsp cracked pepper
- salt
- parmesan cheese
- 1/2 lb spicy italian sausage
- Roast the red pepper in the oven until charred and then peel the skin. Slice then, and remove the seeds.
- Boil the pasta in salted water. Drain
- Meanwhile, fry the sausage links until well browned and then cut into 1" sections.
- Remove the artichokes from the juice and set them on the plates. Reserve the juice.
- Toss the pasta with the reserved juice. Stir in the red pepper, and sausage. Season with salt and cracked pepper.
- Divide between the plates and garnish with the artichokes.
- Serve with parmesan.