ARTICHOKE RAGU WITH PASTA🍝
Bright, fresh, and bursting with flavor, Artichoke Ragu sauce is now my go-to vegetarian sauce to make when family is craving Italian.
I cooked along with Chef Shannon’s chefshannonsmith Zoom class yesterday and she cooked two traditional Italian dishes from the beautiful city of Rome. The first dish was -artichoke ragu pasta that I made along during the class and the second was -chicken saltimbocca, which literally means “jump in the mouth chicken” – I have taken notes and that’s for another day as I didn’t have all the ingredients on hand.
The ragu is really delicious and filled with artichokes and tomatoes and I’m sure the sauce recipe can be used in other ways.
For pasta, I used whole wheat spaghetti, added some olives and cherry tomatoes and in the end drizzled truffle oil mixed in cream for added flavor. Yumm! Is there anything more comforting than a heaping bowl of creamy, earthy pasta👌
2 tbsp olive oil
1 cup sliced mushrooms
3 cups artichoke hearts, canned or frozen, diced
1/2 tsp chopped garlic
1 1/2 cups diced tomatoes
3 tbsp fresh parsley or basil chopped
2 tsp truffle oil
Salt and pepper to taste
1 cup heavy cream
1 pound spaghetti or any pasta
Extra- 1/2 cup Sliced olives and cherry tomatoes
1. Heat olive oil in warm sauté pan, then add the mushrooms and cook until just starting to soften.
2. Add the artichokes, garlic, tomatoes, and sauté for about 8 -10 minutes. Drizzle with truffle oil, and salt and pepper.
3. Add heavy cream and heat for five minutes.
4. Meanwhile, cook pasta according to package instructions. ▶️Make sure sauce is ready before pasta is done cooking and not the other way round.
5. Drain and toss with artichoke ragu. Garnish with fresh basil and serve.