Oven-roasted Tomatoes, Olives and Capers Pasta

I adapted this recipe from chef Curtis Stone's recipe for Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers. I cut down on the oil, upped the meat(using sausage instead of salami), added artichoke hearts, used chicken stock instead of wine and replaced the rigatoni with penne pasta. This is one of our family favorites.

Ingredients:
25 cherry tomatoes on the vine
3 tsp. extra-virgin olive oil
1/4 cup kalamata olives, sliced
1/4 cup extra-fine capers
10 ounces penne pasta
2 t. minced garlic
1 cup chicken stock
12 oz chicken sausage (I preferred Bistro sensations smoked mozzarella with artichoke and garlic)
1 cup marinated California style artichoke hearts
1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside. Heat the remaining 1 teaspoon of oil in a large, heavy sauté pan over medium heat. Add the sausage and cook for 30 seconds on each side until light golden in color. Remove the sausage from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the chicken stock and simmer for about 3 minutes. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the sausage, artichoke hearts and parsley. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any sausage and tomato mixture from the pan around the pasta, and serve.