Prep: 1. Boil large pot of water for pasta. 2. Chop/mince/slice: chard, garlic, sun-dried tomatoes. Thaw artichoke hearts. Make: 1. Heat 1 tablespoon oil in pan over medium. Add sausage; cook, stirring occasionally and breaking into pieces, until cooked through and lightly browned, 10 to 12 minutes. 2. Add 1 tablespoon oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. 3. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. 4. Add pasta to boiling water; cook 2 minutes short of al dente. Add sun-dried tomatoes, cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot. 5. Pour half of reserved pasta water into a small bowl; whisk with tomato paste until smooth. 6. Add to pasta in pot: tomato paste mixture, sausage mixture, Parmesan, basil, red pepper flakes, salt and pepper to taste. Toss to combine.
If you like the salty brine of marinaded artichoke hearts you can easily substitute those for the frozen ones.