|1 12oz jar roasted red peppers, chopped||2 tblsp olive oil|
|2 large tomatoes, chopped||16 oz ziti (tube) pasta|
|6 cloves garlic, finely chopped||1 14oz tin artichoke hearts|
|3/4 cup pitted kalamata olives, chopped||3/4 cup sun-dried tomato pesto|
|2 tblsp Italian parsley, chopped||3/4 cup double cream|
|4 oz spicy Italian sausage||1/4 cup Parmesan cheese, grated|
|1 teasp ground black pepper|
In a large pan, cook the pasta according to directions on the packet and then drain into a serving dish.
Remove the casing from the sausage and break up the sausagemeat into bite-size pieces.
Heat the olive oil in a large frying pan, add the sausagemeat and brown for 5-6 minutes until no pink remains. Add the garlic, peppers, tomatoes, artichokes and pesto, and cook for a further 3-4 minutes or until heated through.
Reduce the heat to medium-low and stir in the cream and olives. Cook for 2-3 minutes or until the sauce reduces and thickens slightly. Stir in the parsley and black pepper.
Pour the sauce over the pasta and sprinkle with the Parmesan cheese. Serve at once.