Farfalle with Sausage, Artichokes and Sun-Dried Tomatoes

This recipe is courtesy Giada De Laurentiis of the Food Network. The changes I made were using ground turkey sausage and farfalle (bow-tie pasta) rather than fusilli. All I can say is that this dish was truly, honestly one of the best things I've ever eaten. I hope you enjoy the recipe as much as I did. Oh, and don't forget to enjoy some of that wine while you cook.

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian ground turkey sausage
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces farfalle pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces shredded mozzarella cheese
Salt and freshly ground pepper

Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat . Add the sausage and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes . Transfer the sausage to a bowl . Add the artichokes and garlic to the same skillet and saute over medium heat until the garlic is tender, about 2 minutes . Add the broth, wine and sun-dried tomatoes . Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil . Cook the farfalle in boiling water until tender but still firm to the bite, stirring often, about 8 minutes . Drain the pasta (do not rinse) . Add the pasta, sausage, 1/2 cup Parmesan, basil and parsley to the artichoke mixture . Toss until the sauce is almost absorbed by the pasta . Stir in the mozzarella . Season, to taste, with salt and pepper . Serve, passing the additional Parmesan cheese alongside.