RECIPE | Penne with Jerusalem Artichokes

Ingredients

• 450g Buitoni penne rigate
• 2 tbs Buitoni extra virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 750g Jerusalem Artichokes, scrubbed and washed
• Pinch of chili
• Salt and pepper
• Finely chopped parsley
• 200ml vegetable stock
• 4 fresh tomatoes, peeled and chopped
• Shavings of Fiorucci Grana Padano, to serve.

Method

1.     Chop artichokes into chunks and keep in cold water.

2.     Heat oil in a pot and soften onion and garlic.

3.     Add drained artichokes and season with salt, pepper and chili. Stir fry for a couple of minutes then add the parsley.

4.     Add the stock and cover. Simmer gently for about 15 minutes.

5.     Add the chopped tomatoes and cook for a further 10 minutes till the artichokes are tender.

6.     Meanwhile cook the pasta in salted water till al dente and serve tossed with the sauce and Parmesan shavings.