1 can Furmano's chunky crushed tomatoes with basil, oregano, and garlic
1 can Hunt's Four Cheese sauce
6 cloves garlic, pressed
half a big knob of ginger, ground or chopped medium
1 package maple sausage
canned artichoke hearts
1 block marble jack or cheddar (not sharp) cheese
Process the garlic, ginger (peel first!) and artichoke hearts. You could food-process the lot right now, or brown it in the pan first. I want you to brown it in the pan, cause it'll make yummy brown fond on the bottom which we'll then release with the crushed tomatoes. Set that pot on high and turn your attention to a skillet and paper towels for draining the meat after it gets all tasty.
Those cook together while we brown and drain the kielbasa (cut into thin rounds) and maple sausage (broken up into small pieces). Wipe out the grease but leave the brown bits if they're not burnt, then transfer some of the tomato mixture into the skillet. Toss it around to deglaze, then add everything back to the main pot.
Add the canned sauce. Put on medium and cook until it's the way you want it. Add much fresh black pepper and the cheese. Poke the cheese around while you stir the sauce, and it'll eventually break up. Keep stirring, and it'll permeate throughout the sauce. Yummy.