Cellentani With Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

2014-09-06
  • Yield : 24 (1 1/2-CUP)
  • Servings : 24 (1 1/2-CUP)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Try these tangy and smoky classic Italian ingredients atop any number of pasta shapes.

Ingredients

  • 4 lbs. cellantani pasta
  • 8 oz. julienned smoked pancetta
  • 2 Tbsp. toasted pine nuts
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 lbs. diced white onions
  • 3 lbs. diced fire-roasted or frozen artichokes
  • As needed salt
  • As needed freshly ground black pepper
  • 1/2 cup diced ripe tomatoes
  • 1 lb. shredded Pecorino Toscano cheese
  • 2 Tbsp. minced fresh parsley

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Sauté the pancetta until crispy. Drain and set aside.

Step 3

Sweat the onions with the oil until translucent. Add the artichokes and simmer to heat through. Season with salt and pepper. Remove from the heat. The sauce can be prepared to this point and reheated later for service.

Step 4

For each serving, to order: Reheat 1 cup pasta in simmering water. Add to a pan with 1/3 cup artichoke sauce and a few tablespoons of pasta water. Garnish with ¼ teaspoon parsley, 1 teaspoon tomatoes, 2 ½ teaspoons cheese, and ¼ teaspoon pine nuts. Finish with a drizzle of olive oil.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Orecchiette
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 470
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 240mg
10%
Total Carbohydrate 65g
22%
Dietary Fiber 5g
20%
Sugars 3g
Protein 19g
38%

Vitamin A 2%
Vitamin C 10%
Calcium 2%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.