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

Method

1. 01

   Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.

2. 02

   Toast pine nuts in a dry skillet over medium heat until lightly browned, 3--5 minutes. Set aside.

3. 03

   Heat reserved sun-dried tomato oil in a large skillet over medium-high heat. Add sausage, breaking into pieces, and cook until browned --- about 8 minutes. Transfer to a bowl.

4. 04

   In the same skillet, sauté artichoke hearts and garlic until garlic is tender --- about 2 minutes.

5. 05

   Add broth and sun-dried tomatoes. Boil until slightly reduced --- about 8 minutes.

6. 06

   Add pasta, sausage, Parmesan, basil, and parsley. Toss until sauce is absorbed. Stir in mozzarella. Season with salt and pepper.

7. 07

   Serve topped with pine nuts, peperoncini, and extra Parmesan.