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

dinner pasta quick & easy pine nut sausage artichoke tomato italian american

Rhoda Boone

4 servings

Source

Ingredients

1 pound spaghetti or other long pasta

Kosher salt

1/4 cup pine nuts (about 1.5 ounces)

2 tablespoons extra-virgin olive oil

4 ounces dry-cured sausage, quartered lengthwise, thinly sliced

2 tablespoons tomato paste

24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large

3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)

Freshly ground black pepper

1/4 cup thinly sliced peperoncini

Method

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup 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 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.

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