Creamy Artichoke Ragu With Pasta and Truffle Oil
Artichoke ragu is probably the most popular dish I teach in my cooking classes. It is easy and quick to make, and there are so many ways to use it. When cream is added, it becomes a rich sauce that blends perfectly with pasta for a delicious vegetarian option. Of course, you can substitute the cream for half and half, but it will be a bit thinner.
Ingredients (serves 6-8):
2 Tablespoons olive oil
1 cup sliced mushrooms
3 cups artichoke hearts, canned or frozen, diced
1/2 teaspoon chopped garlic
1 1/2 cups diced tomatoes, seeds removed
3 Tablespoons fresh parsley chopped
2 teaspoons truffle oil
1 1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 cups heavy cream
1 pound dried shell pasta
Method: Heat olive oil in warm sauté pan, then add the mushrooms and cook until just starting to soften. Add the artichokes, garlic, tomatoes, and sauté over medium heat for about 8 minutes. Drizzle with truffle oil, and salt and pepper. Add heave cream and heat for five minutes.
Meanwhile, cook pasta according to package instructions. Drain and toss with artichoke ragu. Garnish with fresh parsley and serve.