Garlic and Artichoke Pappardelle

Recipe adapted from Brooklyn Brothers.

Ingredients:

• 8 oz. Pappardelle pasta
• 1/4 c. olive oil
• 5 garlic cloves, minced
• 1/2 tsp. crushed red pepper
• 14 oz. canned artichoke hears, drained and rinsed well
• 1 TBSP capers
• 2 oz. sun-dried tomatoes, sliced
• 2 TBSP Italian parsley, chopped
• Salt and black pepper, to taste
• 1/4 c. sherry wine
• 6 oz. chicken or vegetable stock
• 4 TBSP butter
• 1 TBSP Parmesan cheese, grated

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and crushed red pepper and sauté until it turns a light golden brown.
3. Add the Veggies: Stir in the drained artichoke hearts, capers, sun-dried tomatoes, and 1 TBSP of the chopped parsley. Sauté together for about 1 minute.
4. Deglaze the Pan: Season with salt and black pepper, to taste. Pour in the sherry wine and simmer until the alcohol cooks out and the liquid reduces slightly.
5. Simmer the Sauce: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer.
6. Toss and Finish: Add the butter and the cooked pappardelle to the skillet. Toss everything together continuously for about 1 minute until the butter melts and coats the pasta in a glossy sauce.
7. Garnish and Serve: Remove from heat. Top with the remaining 1 TBSP of parsley and the parmesan cheese. Serve immediately.

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Garlic and Artichoke Pappardelle

Recipe by RC

Ingredients

• 8 oz. Pappardelle pasta

• 1/4 c. olive oil

• 5 garlic cloves, minced

• 1/2 tsp. crushed red pepper

• 14 oz. canned artichoke hears, drained and rinsed well

• 1 TBSP capers

• 2 oz. sun-dried tomatoes, sliced

• 2 TBSP Italian parsley, chopped

• Salt and black pepper, to taste

• 1/4 c. sherry wine

• 6 oz. chicken or vegetable stock

• 4 TBSP butter

• 1 TBSP Parmesan cheese, grated

Directions

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
• Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and crushed red pepper and sauté until it turns a light golden brown.
• Add the Veggies: Stir in the drained artichoke hearts, capers, sun-dried tomatoes, and 1 TBSP of the chopped parsley. Sauté together for about 1 minute.
• Deglaze the Pan: Season with salt and black pepper, to taste. Pour in the sherry wine and simmer until the alcohol cooks out and the liquid reduces slightly.
• Simmer the Sauce: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer.
• Toss and Finish: Add the butter and the cooked pappardelle to the skillet. Toss everything together continuously for about 1 minute until the butter melts and coats the pasta in a glossy sauce.
• Garnish and Serve: Remove from heat. Top with the remaining 1 TBSP of parsley and the parmesan cheese. Serve immediately.