Rigatoni With Artichokes Recipe
Ingredients
3/4 lb. rigatoni (wide tube pasta)
2 artichoke hearts
2 tbsp. butter
1/2 medium chopped onion
3 oz. chopped prosciutto (or ham)
1/2 diced carrot
1/2 cup white wine
1/4 cup chicken broth
2/3 cup peas
Pepper to taste
1 cup heavy cream
Directions
Cook in boiling water until firm to the bite.
Drain and set aside.
Meanwhile, prepare sauce.
Slice artichokes in pieces.
Set aside.
Heat in large skillet.
Add onion and saute until soft.
Add with the artichokes and saute until carrot is soft.
Add and allow to cook until almost all the liquid has evaporated, approx.2 minutes.
Add to above and cook until mixture begins to boil.
Add and cook 1-2 more minutes.
Add pasta, toss, and serve
Drain and set aside.
Meanwhile, prepare sauce.
Slice artichokes in pieces.
Set aside.
Heat in large skillet.
Add onion and saute until soft.
Add with the artichokes and saute until carrot is soft.
Add and allow to cook until almost all the liquid has evaporated, approx.2 minutes.
Add to above and cook until mixture begins to boil.
Add and cook 1-2 more minutes.
Add pasta, toss, and serve
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