Sausage Pasta With Chargrilled Antipasto - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
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.
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.