heat the oil reserved from the tomatoes in a large, heavy 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 min. Transfer the sausage to a bowl. Add the artichokes/spinach and garlic to the same skillet and saute over medium heat until the garlic is tender, about 2 m inutes. Add the broth, wine and sun-driend tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 10 min. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cusp of parmesam cheese, the basil and parsely to the artichoke mixture. Toss until the sauce is almost aabsorved by the pasta. Stir in the mozzarella, if using, or garnish was goat cheese and fresh basil. Salt and pepper to taste.