Rigatoni with Artichokes Recipe
Enjoy this delightful pasta and artichoke recipe that is ready in 30 minutes - perfect for an Italian dinner.
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Cooking tools:
- Pot
- Colander
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Stove
Ingredients
- 2 cups uncooked rigatoni pasta (6 oz)
- 2 tablespoons butter or margarine
- 1 1/2 cups soft bread crumbs (about 2 1/2 slices bread)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon olive or vegetable oil
- 2 cloves garlic, finely chopped
- 3/4 cup chicken broth
- 2 tablespoons finely chopped sun-dried tomatoes in oil
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 can (14 oz) artichoke hearts, drained
- 1 tablespoon grated Romano or Parmesan cheese
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