Main Italian

Rigatoni with artichokes and pancetta

Name: Rigatoni with artichokes and pancetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 400g packet rigatoni pasta; 250g fresh or frozen peas; 1 tbs olive oil; 1 onion, finely chopped; 120g pancetta, roughly chopped; 2 garlic cloves, chopped; 300g artichokes marinated in olive oil, halved or quartered; 150ml thickened cream; 2 tbs finely sliced basil leaves; 100g (about 1 cup) grated parmesan

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15m

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by delicious. team

delicious. team

Oct 03, 2015

Buying high-quality durum wheat pasta will really make this dish - splurge a little for a big return on flavour.

400g packet rigatoni pasta
250g fresh or frozen peas
1 tbs olive oil
1 onion, finely chopped
120g pancetta, roughly chopped
2 garlic cloves, chopped
300g artichokes marinated in olive oil, halved or quartered
150ml thickened cream
2 tbs finely sliced basil leaves
100g (about 1 cup) grated parmesan

Method

1.

Cook the pasta according to packet directions until al dente, adding the peas in the last 5 minutes of cooking time.
2.

Meanwhile, heat the oil in a heavy-based frypan over medium heat and cook the onion and pancetta until the onion has softened and the pancetta is crisp. Add the garlic before adding the artichokes. Stir in the cream and basil, season with salt and pepper, and cook for a further minute.
3.

Drain the pasta and add to the pan with half the parmesan. Toss to combine. Serve in bowls topped with remaining parmesan.