Prep: Bring water to boil for pasta.
Chop peppers, tomatoes (2 cups), and garlic.
Chop olives; set aside. Chop parsley; set aside.
Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage
over and peel casing away. Steps: Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Cook and drain pasta following package instructions. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.
Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)
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