Sausage Pasta With Chargrilled Antipasto

• 13 1/4 ounces penne
• 10 ounces oil chargrilled antipasto in, drained, 1 tbsp oil reserved
• 13 1/4 ounces pork sausages thin Italian-style
• 2 cups tomato sauce
• 13 1/2 ounces artichoke hearts in brine, drained, quartered
• 1 1/2 ounces pitted kalamata olives chopped
• 1 1/2 ounces 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 sausages thin, tomato sauce, olives, parmesan cheese shaved

Taken from www.yummly.com/recipe/Sausage-Pasta-with-Chargrilled-Antipasto-1402035 (may not work)