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"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

This vibrant antipasto pasta brings the bold, savoury flavours of a Mediterranean deli board into a comforting main meal. Combining salty dry-cured sausage with tangy marinated artichoke hearts and sweet sun-dried tomatoes, it offers a sophisticated flavour profile with minimal effort. The addition of toasted pine nuts provides a delicate crunch, while sliced peperoncini add a gentle heat that perfectly balances the richness of the meat.

As a high-protein dish, this recipe is ideal for those seeking a satisfying midweek dinner that does not compromise on texture or taste. Using oil-packed pantry staples ensures the sauce is deeply aromatic and coats every strand of pasta beautifully. Serve it simply with a side of fresh rocket or a crisp green salad for a balanced, homemade feast.

Ingredients for "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

  • 450g spaghetti or other long pasta

  • Kosher salt

  • 40g pine nuts (about 45g )

  • 2 tablespoons extra-virgin olive oil

  • 110g dry-cured sausage, quartered lengthwise, thinly sliced

  • 2 tablespoons tomato paste

  • 675g marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large

  • 180ml thinly sliced drained oil-packed sun-dried tomatoes (about 60g )

  • Freshly ground black pepper

  • 40g thinly sliced peperoncini

How to make "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml pasta cooking liquid; return pasta to pot.

Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3–5 minutes. Transfer to a small bowl.

Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.

Add sausage mixture and 180ml pasta cooking liquid to pot with pasta; season with 1/4 teaspoons pepper. Toss to coat and add remaining 60ml pasta cooking liquid, if needed, to loosen.

Divide pasta among plates. Season with pepper and top with peperoncini.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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