Rigatoni With Crispy Artichoke Hearts

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   ["Cook pasta to al dente.", "", "Meanwhile, slice Italian sausage into 1/4"" slices and add to saute pan. Cook till brown. Add roasted pepper strips, chopped garlic, salt and pepper. Saute 2-3 minutes. Add white wine and bring to boil. In another saute pan, heat olive oil. Dredge halfed artichoke hearts in a mixture of flour, salt and pepper. Fry artichokes in hot oil till crisp and golden brown. Remove from pan, season with salt and pepper and set aside. Add drained rigatoni pasta to pan with sausage, peppers and wine and toss together over medium heat. Add cubed provolone and toss again. Re-season with salt and fresh black pepper. Top with the artichokes. Serve!"]

* Per serving · 4 servings · Values may vary.

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