Sausage Pasta With Chargrilled Antipasto

• 13.25 oz penne
• 1 (10 oz) jar chargrilled antipasto in oil, drained, 1 tbsp oil reserved
• 13.25 oz thin Italian-style pork sausages
• 2 cups tomato sauce
• 1 (13.5 oz) can artichoke hearts in brine, drained, quartered
• 1.5 oz pitted kalamata olives, chopped
• 1.5 oz Parmesan cheese, shaved

1. Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
2. Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
3. Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.

penne, oil, pork, tomato sauce, olives, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27690 (may not work)