Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Rigatoni al Forno with Pancetta, Artichokes, Crème Fraîche and Parmesan
Introduction
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
| cubed pancetta | |
| artichokes, drained (reserve the oil) | |
| white onion, finely chopped | |
| rigatoni | |
| crème fraîche | |
| fresh flat-leaf parsley, finely chopped | |
| sea salt and freshly ground black pepper | |
| Parmesan cheese, grated | |
| panko breadcrumbs |
Preview
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
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Leave the hard work to the oven with 75 life-changing recipes.
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