Ingredients

• 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

Instructions

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.