Rigatoni con sugo di carciofo (rigatoni w/artichoke sauce

6 servings

Ingredients

Quantity Ingredient
6 mediums Sized artichokes, peeled down
2 Ranks of leaves
2 tablespoons Butter
1 tablespoon Olive oil
1 large Onion
1 Clove garlic
1 tablespoon Tomato paste
1 Bay leaf simmered with w
½ cup Chicken or vegetable broth
Reduced by half
4 ounces Heavy cream

Directions

Sugo

Rigatoni con Sugo di Carciofo (Rigatoni with Creamed Artichoke Sauce) Salt Freshly ground fresh pepper Pecorino cheese 1. Slice the artichokes in quarters the long way and cook in the butter and oil combined over medium low heat taking care not to burn the butter. Turn, so artichokes cook on all sides.

2. Slice the onion thinly and quarter the garlic. Cook with the artichokes for 5 more minutes. Remove the garlic pieces. Add the tomato paste and reduced broth minus the bay leaf. Cook for another five minutes, incorporating all the elements thoroughly.

3. Add the heavy cream and stir, cooking over very low heat. Add salt and generous amounts of freshly ground black pepper. Do not boil the sauce at this point.

4. Spoon over the rigatoni, cooked firmly.

Variation Finished in the Oven

Pre-heat the oven to 375-F. Gently stir into sauce and pasta ¼ cup Pecorino. Turn into a greased casserole dish and sprinkle liberally with more Pecorino. Bake for 20 minutes or until top is browned.

Variation II

Follow the base recipe and the first variation. However, before placing in oven, sprinkle lightly with freshly-grated fine bread crumbs. Then sprinkle on a bit of the Pecorino. Next, dot with butter and place in oven for 20 minutes. Browning time may be slightly shorter.

A final note: The above dishes may be topped with slices of fresh tomato (seeded and juiced) before the topping goes on and casserole is baked.

Source: Journal of Italian Food & Wine

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