This Rigatoni con Sugo di Carciofo offers a luxurious twist on traditional Italian pasta. The dish features tender artichoke quarters simmered in a delicate balance of butter, olive oil, and heavy cream, creating a velvety sauce that clings perfectly to the ridges of the rigatoni. Aromatics like onion, garlic, and tomato paste provide a deep, savory foundation, while fresh black pepper and Pecorino cheese add a sharp, salty finish. Whether served straight from the pan or baked to golden perfection, this meal is comforting, elegant, and ideal for a cozy family dinner or a special date night. It’s a sophisticated yet approachable dish that highlights the natural earthiness of artichokes.
Rigatoni Con Sugo Di Carciofo (Rigatoni W/Artichoke Sauce)
Description
This Rigatoni con Sugo di Carciofo offers a luxurious twist on traditional Italian pasta. The dish features tender artichoke quarters simmered in a delicate balance of butter, olive oil, and heavy cream, creating a velvety sauce that clings perfectly to the ridges of the rigatoni. Aromatics like onion, garlic, and tomato paste provide a deep, savory foundation, while fresh black pepper and Pecorino cheese add a sharp, salty finish. Whether served straight from the pan or baked to golden perfection, this meal is comforting, elegant, and ideal for a cozy family dinner or a special date night. It&# 226;ÂÂs a sophisticated yet approachable dish that highlights the natural earthiness of artichokes.Ingredients
Directions
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Slice the peeled artichokes into quarters lengthwise.
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Melt butter and olive oil in a large skillet over medium-low heat, being careful not to burn the butter.
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Add the artichoke quarters to the skillet and cook, turning occasionally, until tender on all sides.
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Slice the onion thinly and quarter the garlic cloves.
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Add the onion and garlic to the skillet with the artichokes and cook for 5 minutes.
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Remove and discard the garlic pieces.
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Stir in the tomato paste and the reduced broth (excluding the bay leaf).
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Simmer for 5 minutes, stirring to incorporate all ingredients thoroughly.
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Pour in the heavy cream and stir to combine; cook over very low heat without boiling.
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Season with salt and generous amounts of freshly ground black pepper.
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Cook the rigatoni until al dente, then drain.
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Spoon the artichoke cream sauce over the cooked rigatoni and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 70.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 120.0mg5%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 8.1g33%
- Sugars 0.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
