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

From the kitchen of Carly

Salty, briny, deeply savory spaghetti built on dry-cured sausage, marinated artichokes, and sun-dried tomatoes. Pine nuts add crunch; peperoncini bring heat. This is antipasto platter energy translated into one bowl, no fussing required.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound spaghetti or other long pasta
  • 1Kosher salt
  • 11/4 cup pine nuts (about 1.5 ounces)
  • 12 tablespoons extra-virgin olive oil
  • 14 ounces dry-cured sausage, quartered lengthwise, thinly sliced
  • 12 tablespoons tomato paste
  • 124 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
  • 13/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
  • 1Freshly ground black pepper
  • 11/4 cup thinly sliced peperoncini

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.

  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.

  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.

  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.

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