Rigatoni With Creamy Artichoke Sauce

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Servings: 4 Difficulty: Advanced
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A rich, velvety pasta dish combining tender artichoke hearts with a luxurious cream and parmesan sauce.
Rigatoni With Creamy Artichoke Sauce recipe image
Rigatoni With Creamy Artichoke Sauce recipe image
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Rigatoni With Creamy Artichoke Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 554.7

Description

This comforting Rigatoni With Creamy Artichoke Sauce is a delightful twist on classic Italian pasta. The dish features tender artichoke hearts simmered in a rich, velvety sauce made from chicken broth, heavy cream, and aromatic garlic and onion. The rigatoni pasta holds the sauce beautifully in its ridges, ensuring every bite is flavorful and satisfying. Its perfect for a cozy weeknight dinner or a special weekend meal. The subtle tang of lemon balances the richness of the cream, creating a harmonious blend of flavors that appeals to the whole family. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results at home.

Ingredients

Directions

  1. Prepare the artichokes by bending back the outer leaves until they snap off, leaving the tender heart and base.
  2. Trim the tough skin from the stem, cut off the sharp top of the inner leaves, and quarter the artichoke hearts.
  3. Remove the fuzzy inner choke from each quarter, then place them in a saucepan with enough water to cover.
  4. Add the flour and lemon halves to the water, bring to a boil, then reduce heat and cook until artichokes are al dente.
  5. Drain the artichokes, discard the lemon, and let them cool before dicing into small pieces.
  6. Bring a large pot of salted water to a boil and cook the rigatoni until al dente, then drain.
  7. In a large skillet, melt butter over medium heat and saut the chopped onion and garlic until softened.
  8. Add the diced artichokes to the skillet and cook for a few minutes to heat through.
  9. Pour in the chicken broth, bring to a boil, then reduce heat and simmer until artichokes are tender.
  10. Stir in the whipping cream and cook gently until the sauce thickens slightly.
  11. Season with black pepper to taste, being cautious with salt as the broth and cheese are salty.
  12. Toss the drained rigatoni with the artichoke sauce until evenly coated.
  13. Serve immediately, sprinkling with freshly grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 554.7kcal
% Daily Value *
Total Fat 46.7g72%
Saturated Fat 26.7g134%
Cholesterol 162.0mg54%
Sodium 176.8mg8%
Total Carbohydrate 16.9g6%
Dietary Fiber 5.7g23%
Sugars 3.5g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore consistency.

Prep Ahead: The artichoke preparation step can be done up to 3 days in advance. Keep the cooked and diced artichokes in the refrigerator in a sealed container.

Variation: For a lighter, Mediterranean-style sauce, omit the cream. Instead, add 2-3 tablespoons chopped parsley, 5-10 pitted and halved Kalamata olives, and 1-2 teaspoons capers to the broth. Simmer until reduced by half, then finish with a squeeze of fresh lemon juice. Serve this version over spaghetti.

Tip: Artichokes oxidize quickly. If you are not cooking them immediately after prep, keep them submerged in water with lemon juice to prevent browning.

Ingredient Note: Ensure you remove all the fuzzy choke from the artichoke hearts, as it is inedible and can be unpleasant.

Keywords: artichoke, artichokes, pasta, rigatoni, creamy, sauce, italian, dinner, vegetarian, comfort food, garlic, onion, cream, parmesan, lemon, butter, broth, easy, weeknight, family, hearty
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