Collezione Rigatoni with Artichoke Bolognese
Chef Matt Harding
Piada Italian Street Food
Columbus, Ohio
Bolognese is a more robust pasta sauce made for heartier winter fare. At Piada Italian Street Food, Chef Harding swaps out the traditional meat in the tomato-based sauce for a combination of artichokes, carrots, roasted peppers and porcini mushroom powder. This vegetarian version partners well with thick-cut rigatoni.
Ingredients
Artichoke Bolognese
1 oz. olive oil
4 oz. yellow onion, finely diced
2 oz. carrot, finely diced
2 oz. red bell pepper, roasted and finely diced
3 oz. small artichokes, cleaned and diced small
¾ tsp. dried porcini mushrooms, pulverized
½ bay leaf
2 tbsp. red wine
14 oz. water
4 oz. thick tomato sauce
2 oz. half-and-half
½ tsp. chopped fresh rosemary
Rigatoni
10 oz. rigatoni
8 oz. Artichoke Bolognese
8 oz. reserved pasta water
2 tbsp. grated Pecorino cheese, plus more for topping
½ tsp. kosher salt
Freshly ground pepper, to taste
2 oz. small artichokes, steam, grilled and sliced (for garnish)
Steps
1. Prepare Bolognese: In 2-quart saucepan over medium heat, heat oil. Add onion and carrot; saute 5 to 7 minutes, until soft.
2. Stir in roasted pepper and artichokes; saute 30 seconds. Stir on porcini powder and bay leaf.
3. Deglaze the pan with red wine; heat until wine mostly evaporates. Stir in water, tomato sauce and half-and-half; bring to a simmer. Partially cover saucepan and cook over low heat for 45 minutes.
4. For rigatoni, bring 4 quarts salted water to a boil in large pot. Add rigatoni and cook until al dente, 8 minutes. Drain; reserve cooking water.
5. In deep skillet, combine 8 ounces Bolognese sauce and 8 ounces reserved pasta water; bring to a simmer. Add pasta and Pecorino; cook 1 to 2 minutes, adding more water if necessary. Season with salt and pepper.
6. To serve, divide pasta into two bowls, spooning Bolognese sauce on top. Garnish with grilled artichoke pieces and additional Pecorino and pepper.
Photograph courtesy of Barilla