1 cupfrozen or water packed artichoke hearts (drained and quartered)
1 red bell pepper (cut into 1-inch pieces)
1 poundbroccoli (cut into florets)
1/2 poundcauliflower (cut into florets)
1/4 cupwhite wine
3/4 cupchicken stock
2 teaspoonscold unsalted butter
6 ouncessmoked mozzarella cheese (diced)
salt and freshly ground black pepper to taste
Cook the pasta in a large pot of well-salted boiling water until al dente. Drain.
While the pasta cooks, heat the olive oil in a large sauté pan. Add the sausage and sauté for 2-3 minutes, until it begins to brown. Stir in the garlic, artichoke hearts, red pepper, broccoli and cauliflower and sauté another 30 seconds. Stir in the white wine and chicken stock. Bring to a boil, reduce heat and simmer until reduced by half. Stir in the cold butter. Toss with the cooked pasta and cheese.