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

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.