Sun-Dried Tomato Chicken Sausage Pasta with Olives and Artichokes

This pasta dish is a celebration of bold Mediterranean flavors. Blistered heirloom grape tomatoes, seared zucchini, briny olives and tender artichokes come together in a rich sun-dried tomato sauce that coats every strand of al dente linguine. Golden brown Parmesan crisps crown the pasta, adding a savory crunch that elevates the dish to new heights.

Perfect for a weeknight dinner or a special occasion, this recipe is both satisfying and impressive. The combination of textures and flavors will have everyone coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop olives and artichokes.
2. Line a baking sheet with parchment paper. Sprinkle Parmesan into two 3-inch-wide circles on the sheet. Toast on the middle rack until golden brown and crisp, 6-8 minutes. Keep a close eye on them as they cook quickly. Let cool on the sheet until crispy.
3. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. If needed, gently press tomatoes with a spatula to help them burst.
5. Add garlic and 1 tablespoon butter to the pan; cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to medium-low and add ⅓ cup water.
6. Stir in olives, Vidalia onion paste, stock concentrate and sun-dried tomato paste until combined, about 30 seconds. Add artichokes, drained pasta and remaining 1 tablespoon butter. Cook, tossing, until butter melts and pasta is evenly coated, 1-2 minutes. Season with salt and pepper. If dry, add reserved pasta water a splash at a time until desired consistency.
7. Divide pasta among shallow bowls and top with Parmesan crisps. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with other long pasta like spaghetti or fettuccine. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chicken sausage and add more vegetables like mushrooms or bell peppers. You can also use vegetable stock concentrate instead of chicken.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth to refresh the sauce.