Pasta with sausage and artichokes

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

1 red jalapeño chile pepper, seeded and finely chopped

6 good-quality pork sausages, skinned and chopped

pinch of dried oregano

one 14oz (400g) can artichoke hearts, drained and coarsely chopped

3 ripe tomatoes, peeled and diced

handful of pitted black olives, such as Kalamata, coarsely chopped if large

12oz (350g) dried penne

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes, or until soft. Add the chile and cook for a few seconds, then add the sausages, breaking them up with the back of a fork until coarsely mashed. Cook until no longer pink, about 10 minutes, stirring occasionally. Drain off any excess fat, then add the oregano and artichokes and cook for a few minutes more. Add the tomatoes and olives, then season well with salt and pepper.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the sauce, toss again, and serve.

Cook’s NoTEs:

Using good-quality pork sausages will make all the difference in the finished dish.

Pasta with sausage and artichokes