"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes
A flavorful pasta dish that combines the classic antipasto ingredients of dry-cured sausage, artichoke hearts, and sun-dried tomatoes with spaghetti, creating a hearty Mediterranean-inspired meal. Topped with toasted pine nuts and peperoncini for extra crunch and heat.
Ingredients
- •1 pound spaghetti or other long pasta
- •1 to taste Kosher salt
- •¼ cup pine nuts
- •2 tablespoons extra-virgin olive oil
- •4 ounces dry-cured sausage
- •2 tablespoons tomato paste
- •24 ounces marinated artichoke hearts
- •¾ cup sun-dried tomatoes
- •1 to taste black pepper
- •¼ cup peperoncini
Cooking Instructions
- 1.
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.
12 min
- 2.
Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
5 min
- 3.
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.
3 min
- 4.
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.
2 min
- 5.
Divide pasta among plates. Season with pepper and top with peperoncini.
2 min
