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Shopping ListRecipe: Pipe Rigate with Artichokes and Bacon
Ingredients for 4 people
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- 1 box pipe rigate pasta
- 6 artichokes
- 3 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 clove garlic (crushed)
- 1 cup diced bacon
- ½ cup chopped onion
- 1 cup grated Parmigiano Reggiano cheese
- 2 tablespoons butter
- Salt to taste
Le Ricette
Pipe Rigate with Artichokes and Bacon
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box pipe rigate pasta
6 artichokes
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 clove garlic (crushed)
1 cup diced bacon
½ cup chopped onion
1 cup grated Parmigiano Reggiano cheese
2 tablespoons butter
Salt to taste
Ingredients
Medium Shells
Try Barilla Classic Blue Box's Medium Shells. The shell shape captures the flavor of the sauce, making it great with tomato sauce, meat sauce, or pasta salad.
Try Barilla Classic Blue Box's Medium Shells. The shell shape captures the flavor of the sauce, making it great with tomato sauce, meat sauce, or pasta salad.
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Pipe Rigate | Medium Shells | 1 box |
Preparation 15 minutes preparation + 25 minutes cooking
Remove the tough outer leaves of the artichokes and cut in half lengthwise. Discard the choke. Cut into sticks and set aside in water and lemon juice to prevent discoloration.
Heat 2 tablespoons of oil in a pan over medium heat and sauté peeled garlic, crushed with a knife, and drained artichokes.
Cook for 5 or 6 minutes, stirring occasionally. Season with salt, remove artichokes from the pan and set aside in a bowl.
In the same pan, sauté diced bacon, stirring occasionally, and season with salt and pepper. Return artichokes to the pan and cook for 2 or 3 minutes.
Boil pasta in plenty of salted water according to package directions. Drain and sauté with the prepared sauce. Stir in cheese and butter, combine and serve warm.
Products (1)
Try Barilla Classic Blue Box's Medium Shells. The shell shape captures the flavor of the sauce, making it great with tomato sauce, meat sauce, or pasta salad.
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