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Pasta with Artichoke and Leek Sauce
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3 quarts water
3 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3 artichoke hearts, thinly sliced of half of 1 (9 ounce) package frozen artichoke hearts, thinly sliced
1 cup sliced leeks, white part only
3 tablespoons chopped fresh Italian parsley
1/4 cup dry white wine
1 1/2 cups Vegetable or Chicken stock (see page 223 or 225)
1/3 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta - penne rigate, rigatoni, tortiglioni, tortellini or gnocchi
1 tablespoon butter
1/4 cup freshly grated Parmigiano Reggiano cheese
Serves 4 To 6
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, artichokes, leeks and parsley and cook until the garlic begins to brown, about 2-3 minutes. Pour in the wine and boiluntil reduced by half, about 1-2 minutes. Add the vegetable or chicken stock, cream, salt and pepper and bring to a boil. Reduce the heat to medium and cook, covered, until the artichokes are so soft they break with pressure from the back of a spoon, about 5-7 minutes. Puree the artichoke mixture in a food processor or blender to a creamy consistency. Set aside.
Cook the pasta in the boiling water until just tender. Drain the pasta wwell and return it ti the pot. Pour the pureed sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat and stir in the butter and cheese. The pasta is ready to be served.
Wine Suggestion - Chardonnay
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