2 Tbsp. olive oil
1 package Gusta Italiana sausages, sliced
1 bunch Swiss chard chopped and stems removed
1 (9-ounce) can artichokes drained
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, sliced
1 Tbsp. tomato paste
¾ cup grated Americano Gusta cheese mixed in the pastas and melted on top
1/3 cup chopped fresh basil leaves
¼ tsp. red pepper flakes
Coarse salt and black pepper
1. Set a large pot of salted water to a boil and pour in your pasta. Two minutes before the pasta is al dente, put in your sundried tomatoes. Once ready reserve ½ cup of the pasta water and discard the rest. Pour reserved pasta water into a small bowl. Add tomato paste and whisk to combine.
2. In a large frying pan, heat olive oil over medium-heat. Add garlic andsausage stirring occasionally for 5 to 6 minutes. Add artichoke hearts and chard then cover, stirring occasionally, until wilted, 3 to 5 minutes.
3. Add all remaining ingredients into mixture along with the chard, sausage and cheese. Toss to combine. Season with salt and pepper to taste.