Pasta with Bison and Sun-Dried Tomatoes
6-ounces pasta (any smaller shape)
1 lb. ground Bison (or beef)
1/2 cup oil packed sun-dried tomatoes
6-ounces marinated artichoke hearts, drained
2 tsp dried parsley
1/2 cup grated Parmesan cheese
Bring a medium pot of water to a boil and cook pasta for time on package, drain but reserve 1/4 cup of the cooking water .
Scoop out the tomatoes from their jar, measure and let drain in mesh sieve over a bowl to collect the oil. If using large tomatoes, thinly slice. Cut any large artichoke pieces into halves.
Meanwhile cook the bison in a non-stick skillet till browned over medium high heat. Lower the heat to medium low and add in the tomatoes, artichokes and 2 Tbsp of the reserved tomato oil. Heat through, stirring often. Add in the cooked pasta and parsley, tossing to combine. Add a little of the reserved pasta water as needed, while also adding the cheese.