Description
Pasta Calabrese with artichokes and arugula.
Ingredients
- 12 ounces, weight Whole Wheat Rigatoni Or Other Tubular Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- 1 head Fennel, Fronds And Stalks Removed, Thinly Sliced
- 4 ounces, weight Dry Hard Sausage Or Italian Sausage, Sliced
- 3 cloves Garlic, Peeled And Minced
- 6 ounces, weight Artichoke Hearts, Drained And Chopped
- Coarse Salt And Ground Black Pepper, To Taste
- Crushed Red Pepper Flakes, To Taste
- Dried Oregano Leaves, To Taste
- ½ cups Dry White Wine
- ¾ cups Half-And-Half, Cream Or Milk
- ½ cups Shaved Or Grated Parmesan
- ¼ cups Baby Arugula
Preparation
Cook rigatoni according to package directions. Reserve pasta water and set pasta aside.
Heat olive oil in a large skillet to medium-high heat. Add sliced fennel and cook 1–2 minutes, until starting to soften. Add sausage and saute 1–2 minutes until it starts to brown, then add garlic and saute 30–60 seconds, until fragrant. Add artichokes and season with a dash of salt, pepper, crushed red pepper flakes and oregano; stir to combine.
Add ¾ cup pasta water and dry white wine. Cook 1–2 minutes, until sauce starts to thicken. Stir in half-and-half and add cooked pasta to the pot. Season with another dash of salt and pepper and toss sauce with pasta.
Fold in Parmesan cheese and arugula and distribute pasta into bowls. Serve.
