Maccheroni al Ferro with Artichoke Sauce
Tangy, creamy artichoke sauce is paired with rustic maccheroni al ferro, a semolina pasta made by wrapping a small piece of dough around a thin rod to form an imperfect tube.
Not in the mood to make fresh maccheroni? You can easily sub them out for any other tube-shaped pasta, like casarecce or penne. Fusilli also work beautifully here, too.
After making this dish, we guarantee you’ll want to keep a jar of artichoke hearts on hand at all times!
Maccheroni al Ferro with Creamy Artichoke Sauce
Prep time: 10 Minutes
Cook time: 20 Minutes
450 grams maccheroni al ferro
½ yellow onion, finely diced
2 tablespoons extra virgin olive oil
1 jar of marinated artichokes, drained
¼ cup fresh parsley
Juice from ½ a lemon
½ cup Parmigiano
2 tablespoons fresh cream
In a large pan, saute onions in olive oil on medium heat until soft and translucent. Stir occasionally, being careful to not let the onions burn.
Add drained artichokes and cook for 1-2 more minutes, until heated through.
Remove from heat and add to a food processor or blender, along with the parsley, lemon, and parmesan. Blend until smooth, drizzling in a bit more olive oil to help the sauce blend.
Return to pan on low heat. Add cream and stir until well combined. Keep on low heat.
Cook the maccheroni in a pot of salted, boiling water until al dente.
Remove maccheroni with a slotted spoon and add directly to the artichoke sauce.