Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for 10 minutes or until the peppers are tender.

Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.

Add the sun-dried tomatoes, fresh tomatoes and artichokes and continue to cook for 20 minutes, or until everything has reduced somewhat. Season to taste with salt and freshly ground black pepper.

While the sauce is simmering, bring a large stockpot of salted water to a boil.

Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.