Penne with Sausage & Artichokes

Serves 6 

• 1 pound penne pasta
• Extra-virgin olive oil
• 4 to 6 cloves garlic, minced
• 1 (15 ounce) can artichokes in water, drained and quartered
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 1 tablespoon cornstarch
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried marjoram or oregano leaves, to taste 

Cook pasta in salted boiling water according to package directions.Meanwhile, heat olive oil in a large skillet on medium and sauté garlic 1 to 2 minutes just until aromatic. Add artichokes and tomatoes, and stir until veggies are coated in garlic and oil. Add sausage and heat, stirring occasionally, until warmed through.

Add cornstarch to reserved tomato liquid and stir with a fork until smooth. Add mixture to skillet and stir until sauce has thickened and coated veggies and sausage. Drain pasta, then immediately add to skillet, and gently stir to coat with sauce. If too dry, add more olive oil as needed. Season with salt, pepper and marjoram to taste.