My grandmother used to make this pasta recipe and it was reserved for very special occasions. The sweet, nutty flavor of the baby artichokes combined with the richness of cream and Parmesan, easily makes this one of the best pasta dishes you will ever eat!
1 lb Rigatoni (Dececco brand only please)
10 baby artichokes
1 beef bouillon cube (knorr brand)
1/4 cup EVOO
1 cup Italian Parsley, finely chopped
8 basil leaves, finely chopped
3 garlic cloves, minced
1 1/2 cup Parmesan cheese
1/2 cup white wine
1 cup heavy cream
Salt and pepper
Prepare artichokes by removing touch outer leaves and trim stems. Use a good knife or peeler to remove outer green layer from stem. Cut the top of the heads to remove the tough end of the leaves. Chop the hearts coarsely and set aside.
Add EVOO into another large, deep skillet (big enough for 1 lb of pasta) and place over medium heat. Add artichokes, parsley, basil, and garlic and saute for about 5 minutes stirring frequently. Turn down the heat and continue to cook for an additional 25-30 minutes until translucent. Add the wine and the bouillon cube into the pan and cook an additional 5 minutes until fully incorporated. Turn off the heat, add the cream and a good amount of freshly ground pepper. Stir and set aside.
Prepare a large pasta pot with water and set to a boil. Salt the water well. Cook rigatoni until al dente remembering to reserve some pasta water on the side. Add cooked pasta to the pan with the cream mixture and mix well. If the sauce looks tight, you can add some pasta water at this point. Add cheese and continue to toss. Serve hot with freshly ground pepper and enjoy.