Pasta with Artichokes and Capers
Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, toss with 1 tablespoon of olive oil and set aside.
Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Add the sausage to the pan and cook, stirring occasionally, for 2-3 minutes until it begins to brown slightly. Add the garlic and artichoke hearts and cook another 30 seconds. Add the white wine, bring to a boil, turn down and simmer until it is reduced by half. Stir in the chicken stock and reduce slightly. Add the capers and cold butter. Toss in the cooked pasta and Parmesan and mix. Season to taste with salt and pepper.