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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rigatoni al Forno with Pancetta, Artichokes, Crème Fraîche and Parmesan
Introduction from Rukmini Iyer
This is my version of Niki Segnit’s wonderful pancetta and artichoke pasta in <i>The Flavour Thesaurus</i> – both my favourite cookbook, and my favourite pasta dish. This version has marginally less cheese and cream – I would direct you to her book for the unashamedly delicious and rib-sticking original. My amendments over the years are the result of not usually having enough ingredients, rather than any desire to go low-fat.
Ingredients
Method
Preheat the oven to 200°c fan/220°c/gas 7.
Mix the pancetta, artichokes and white onion in a roasting tin, along with 1 tablespoon of the reserved artichoke oil, then transfer to the oven and roast for 20 minutes.
Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook for 10 minutes.
Drain the pasta well, then remove the roasting tin from the oven and mix well with the softened onion, artichoke and pancetta mixture. Stir in the crème fraîche and flat-leaf parsley, and season well to taste with sea salt and freshly ground black pepper.
Scatter over the Parmesan and breadcrumbs and return to the oven for a further 20 minutes, until golden brown and crisp. Serve immediately.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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