Artichoke, Sausage and Ricotta Mostaccioli

Ingredients

• 500g Italian pork sausages
• 2 tbsp Bertolli Organic Extra Virgin Olive Oil Robusto
• 2 cloves garlic, finely chopped
• ½ tsp dried chilli flakes (optional)
• 2x400g tins crushed tomatoes
• 2 tsp dried basil
• Sea salt and freshly cracked black pepper
• 350g penne pasta
• 1 egg
• 240g firm ricotta
• 80g grated parmesan
• 170g grated mozzarella
• 275g marinated artichoke hearts, drained, roughly chopped