Ingredients
4-6 Servings
| 16 oz | Pastene Rigatoni | |
| 4 jars | Pastene Marinated Artichoke hearts | |
| 1/4 tsp | Pastene Crushed Hot Red Peppers | |
| 3/4 cup | 35% crean | |
| 1/4 cup | chopped fresh flat-leaf parsley | |
| 2 tbsp | Pastene Capers in Vinegar, drained | |
| 1 cup | Pastene Grated Parmesan Cheese | |
| salt and pepper |
Directions
- Cook the pasta in boiling, salted water until al dente. Drain and keep hot.
- Meanwhile, drain the marinade from the artichokes into a large skillet. Add crushed hot pepper and salt to taste. Heat gently over low heat.
- Slice the artichoke hearts and add to skillet. Stir in cream. When heated, stir in the drained pasta, parsley, capers, and half the Parmesan.
- Serve in heated bowls topped with remaining Parmesan.