Ingredients

• 1 (12-oz) jar roasted red peppers, coarsely chopped
• 2 large tomatoes, coarsely chopped
• 6 cloves garlic, finely chopped
• ¾ cup pitted kalamata olives, coarsely chopped
• 2 tablespoons Italian parsley, coarsely chopped
• 3 (4-oz) links frozen pork (or chicken) Italian sausage, thawed
• 2 tablespoons olive oil
• 16 oz ziti pasta
• 1 (12-oz) jar marinated artichoke hearts, drained
• ¾ cup sun-dried tomato pesto
• ¾ cup heavy cream
• ½ teaspoon pepper
• ¼ cup shredded Parmesan cheese blend

Prep

• Bring water to boil for pasta.
• Chop peppers, tomatoes (2 cups), and garlic.
• Chop olives; set aside. Chop parsley; set aside.
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
2. Cook and drain pasta following package instructions.
3. Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3–4 minutes or until heated.
4. Reduce heat to medium-low. Stir in cream and olives; cook 2–3 minutes or until sauce reduces and thickens slightly.
5. Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese; serve. (Makes 8 servings.)

Ingredients

• Olive oil (to coat pan)
• 1 can French bread dough (11–13 oz)
• 2 tablespoons sun-dried tomato pesto
• 2 tablespoons shredded Parmesan cheese blend, divided

Steps

1. Preheat oven to 350°F. Coat baking sheet lightly with oil. Unroll dough on work surface and coat with pesto, up to 1 inch from edge.
2. Sprinkle with 1 tablespoon cheese; roll lengthwise. Place on baking sheet, seam side down; sprinkle with remaining 1 tablespoon cheese. Bake 18–20 minutes or until golden. Serve.