Antipasto Pasta With Sausage, Artichoke Hearts, And Sun-Dried Tomatoes

• 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

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.

pasta, kosher salt, pine nuts, extravirgin olive oil, sausage, tomato paste, hearts, tomatoes, freshly ground black pepper, peperoncini

Taken from www.epicurious.com/recipes/food/views/antipasto-pasta-with-sausage-artichoke-hearts-and-sun-dried-tomatoes (may not work)