Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

This is a recipe from Giada DeLaurentiis...enjoy!

3/4 cup drained, oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound mild Italian sausage, casings removed and crumbled (or chicken sausage)
12-ounce jar marinated artichokes, drained and chopped
2 large garlic cloves, chopped
3/4 cup chicken broth
1/2 cup dry white wine
14.5-ounce can diced tomatoes, undrained
8 ounces penne or other tubular pasta
1/2 cup finely shredded Parmesan cheese, plus more for serving
1 tablespoon fresh chopped basil or 1 teaspoon dried
2 tablespoons fresh chopped parsley or 2 teaspoons dried
8 ounces fresh mozzarella, cubed (optional)

Heat 1 tablespoon of the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausage and cook until brown, continually breaking the meat into bite-sized pieces, about 10 minutes. Transfer the sausage to a bowl lined with a paper towel.

Add the remaining tablespoon of oil to the same skillet; then add the artichokes and garlic and saute over medium heat until garlic is tender, about 2 minutes.

Add the broth, wine, diced tomatoes with juice, and sun-dried tomatoes. Bring to a boil over medium-high heat, stirring occasionally, until the sauce slightly reduces, about 8 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Add the penne and cook until al dentem, about 10 minutes. Drain the pasta.

Add the pasta, cooked sausage, Parmesan cheese, basil, and parsley to the sauce. Toss until fully combined; then stir in the mozzarella, if using. Season to taste with salt, pepper, and extra Parmesan cheese.