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1
In a large heavy saute pan add the sliced garlic and thecherry tomatoes.
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2
Drizzle with the olive oil and season with salt and pepper.
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3
Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
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4
Bring a large pot of salted water to a boil over medium heat.
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5
Add the pasta and cook until al dente.
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6
puree or squash the tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil.
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7
Stir in the sugar.
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8
This will be the sauce for the pasta.
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9
In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized.
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10
Remove and set aside on a plate while you cook the zucchini.
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11
To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 4 minutes.
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12
Add the artichokes and cook for 3 to 4 more minutes.
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13
Add the sausage back to the pan and toss in pasta and the tomato sauce.
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14
Mix well over high heat to ensure everything is heated through and evenly coated.
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15
Transfer to a serving bowl or platter.
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16
To serve, sprinkle with Parmesan,.
