Globe artichoke and pancetta baked rigatoni from The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit

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Notes about this recipe

  • sosayi on November 29, 2017

    Warming, yummy and fairly easy dinner to put together. I doubled (at least) the amount of artichoke and added some fresh sage to the pancetta/onion/garlic mixture that gets sauteed. I also had shredded mozzarella on hand and used that instead of fresh. Not sure if I'd go out of my way to buy the ingredients just to make this, but having it all on hand again would definitely prompt me to make it. If that makes any sense. :)

  • wester on January 04, 2015

    Very good. Very rich, which is occasionally cut by the artichokes. Replaced the breadcrumbs by slivered almonds, and for the carb-restricted replaced the rigatoni with cauliflower florets, blanched in salted water (or steamed over the rigatoni pan).

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