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DIRECTIONS

Bring a large pot of water to a boil.
Heat the olive oil and garlic in a large frying pan over medium-high heat. As soon as the garlic sizzles, add the sausage and sauté, stirring it constantly and breaking it up into coarse chunks with a wooden spoon, until it has uniformly lost its pink color, 5 to 7 minutes.
Pour off excess fat from the skillet and return the skillet to the heat. Add the tomatoes, artichoke hearts, basil, and sugar. Sauté until the ingredients are heated through and the tomatoes' juices have thickened but remain fairly fluid, 5 to 7 minutes.
As soon as you add the tomatoes and other ingredients, put the pasta in the boiling water and cook until al dente, following the manufacturer's suggested cooking time.
Season the sauce to taste with salt and pepper and, if necessary, cover to keep warm.
As soon as the pasta is done, drain it and toss well with the sauce. Serve immediately.