Pasta with Sausage and Artichoke Hearts


12 oz of Penne pasta or Ziti
1 lb of Italian Sausage, casings removed
4 Tbsp of Olive Oil
1 14 oz Jar of Artichoke Hearts in Brine, removed from the brine and patted very dry
2 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
2 Tbsp of Unsalted Butter
1/2 cup of Freshly Grated Parmiggiano