Ridged sedanini with artichoke cream

Name: Ridged sedanini with artichoke cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Sedanini Rigati pasta 14 oz; Artichokes (about 6) 1.1 lbs; Vegetable broth to taste; Black pepper to taste; Fine salt to taste; Extra virgin olive oil 1 ½ tbsp; Black olives pitted 1.4 oz; Sun-dried tomatoes in oil 6 tbsp; Leeks 1; Shallot 1; Grana Padano PDO cheese to grate to taste

533

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 533
Carbohydrates g 86.8
of which sugars g 6.6
Protein g 17.3
Fats g 12.9
of which saturated fat g 3.71
Fiber g 6.4
Cholesterol mg 11
Sodium mg 549

Difficulty: Average
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Weeknight family meals become something to look forward to when Ridged sedanini with artichoke cream is on the menu. Silky-smooth artichoke cream sauce wraps around every curve of the ridged sedanini, bringing a soft, savory flavor that’s really hard to resist. Even picky eaters go back for seconds because the sauce clings so well, while marinated artichokes offer just enough tang to keep each bite lively. The color usually looks inviting on the table—pasta with creamy sauce and specks of green from artichoke hearts. Something about this good-looking, generous pasta just makes dinners feel special, whether you’re feeding a house full of hungry kids or inviting over a couple friends for a simple dinner. The balance of creamy, rich taste paired with comforting pasta texture is hard to beat, especially when you want something both easy and impressive. Parents tend to like how adaptable ridged sedanini with artichoke cream ends up, since you can serve it plain, top it off with grilled chicken, or add a sprinkle of cheese for extra goodness (kids usually approve of that move!).

For busy families, artichoke cream pasta really delivers in terms of versatility and crowd-pleasing flavor. It works great for easy weeknight dinners, Saturday lunches after soccer, or even holiday gatherings when you want a break from classic red sauces. The creamy sauce mixes well with a bunch of sides—green salad, steamed peas, or even garlic bread, and there’s always room to play with toppings like crispy pancetta or a quick gorgonzola sauce if you want to fancy it up a bit. Home cooks usually stick with this reliable favorite since it always brings that fluffy forkful and DELICIOUS taste; kids tend to like trying a bite and then going in for more. Recipes like this check all the boxes—comforting, easy to love, nice-looking, and quick enough for hectic evenings. Whether you’re new to easy artichoke recipes, searching for Italian pasta ideas, or just want something satisfying without a lot of fuss, this dish covers it. Don’t be surprised if ridged sedanini with artichoke cream becomes the answer next time someone asks for a rich, simple, and great pasta dinner at home.

How to prepare Ridged sedanini with artichoke cream

To make the ridged sedanini with artichoke cream, start by cleaning the artichokes: remove the stem, and also cut off the toughest tips. Proceed to peel the artichoke 1, removing the toughest outer leaves, continue until reaching the more tender ones, then cut the artichokes in half 2 and finally into slices 3.

Peel and chop the shallot 4, peel and thinly slice the leek 5. In a saucepan, heat the olive oil, add the shallot 5 and a scant ladle of water or vegetable broth 6 and let it soften for at least 5 minutes.

When the shallot is tender, add the sliced leek 7 and cook for a couple of minutes, then also add the artichokes 8. Cook over medium heat for 15 minutes or until the artichokes are tender. Once cooked, blend the artichokes with an immersion blender (9-10).

In the meantime, place a pot full of salted water on the stove, bring to a boil and then pour in the ridged sedanini 11. Cook the pasta until al dente (follow the cooking times indicated on the package, about 10 minutes). When the pasta is cooked, drain it directly into the sauté pan 12,

add the pitted black olives 13 and the sun-dried tomatoes preserved in oil, previously drained and dried 14. Toss the pasta to flavor it, then season with a tablespoon of grated Grana Padano DOP. Your ridged sedanini with artichoke cream is ready, serve them hot 15.

Storage

It is preferable to consume the ridged sedanini with artichoke cream immediately, but if you have leftovers, you can store it in the refrigerator in an airtight container for a couple of days. You can prepare the artichoke cream in advance and store it in the fridge or freeze it.

Advice

Do you love tasty ingredients? Try the variant with anchovies: instead of the olives and tomatoes, you can add anchovies preserved in oil, drained and sautéed in the pan, so that as they melt, they release all their flavor!

For the translation of some texts, artificial intelligence tools may have been used.