Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

　　

Ingredients

4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

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