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Maccheroni al ferro with Artichoke Sauce - q.b. cucina recipe

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

Serves 4

Ingredients

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

Method

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.

Buon appetito!

Maccheroni al Ferro with Creamy Artichoke Sauce

Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Total time: 25 Minutes
Servings: 4
Maccheroni al ferro with Artichoke Sauce - q.b. cucina recipe

Ingredients

.
  • 450 grams (1 pound) maccheroni al ferro
  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, finely diced
  • 1 jar of marinated artichokes, drained
  • ¼ cup fresh parsley
  • Juice from ½ a lemon
  • ½ cup Parmigiano Reggiano or Grana Padano cheese
  • 2 tablespoons fresh cream

Instructions

1. In a large pan, sauté onions in olive oil on medium heat until soft and translucent. Stir occasionally, being careful to not let the onions burn.
2. Add drained artichokes and cook for 1-2 more minutes, until heated through.
3. 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.
4. Return to pan on low heat. Add cream and stir until well combined. Keep on low heat.
5. Cook the maccheroni in a pot of salted, boiling water until al dente.
6. Remove maccheroni with a slotted spoon and add directly to the artichoke sauce.
7. Serve warm with grated Parmesan cheese.
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You can substitute the maccheroni al ferro with fusilli or any tube-shaped pasta.

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