Fettuccine Alfredo with Artichoke Hearts and Spicy Italian Sausage

Cooking Time 30 minutes

Makes plenty for 4

1/4 C Sun-Dried Tomatoes
1/4 C Water
4-6 Italian Sausage Links
1 12-14 oz Can Quartered Artichoke Hearts (drained)
1/2 pint Heavy Cream
1/8- 1/4 Tsp Crushed Red Pepper Flakes (Optional)
1/2 Tsp Garlic Powder
2 Tbsp Butter
3/4 Grated Parmesan Cheese
1 Box Fettuccine Pasta
Salt and Pepper to Taste.

1. Place Sun-dried Tomatoes and water in small bowl. Set aside to soften.
2. Bring a large pot of salted water to a boil for pasta.
3. In a Large skillet, brown sausage links on all sides. Then slice. Cook until centers are done. Drain any excess grease.
4. When pasta water is boiling (this may happen during step three!), add pasta to water, stir and set timer as indicated on box.
5. Add Heavy Cream, Garlic Powder and Red Pepper Flakes to sausage, stirring well.
6. Drain tomatoes and Artichoke Heart, add to sauce. Continue to simmer for 3-4 minutes.
7. When Pasta timer has about 3 minutes left, add butter to sauce until melted. Then add Parmesan cheese. Reduce heat to low simmer. Stir frequently.
8. When pasta is al dente, drain. Stir pasta into sauce.

Enjoy!