Mezze rigatoni with artichoke cream and scampi

Name: Mezze rigatoni with artichoke cream and scampi
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 11.3 oz; Artichokes 2.2 lbs; Potatoes 0.4 lb; Red onions 2.8 oz; Scampi 8; Brandy 1.8 oz; Extra virgin olive oil 6 tbsp; Parsley 1 tuft; White wine ¼ cup; Garlic 1 clove; Fine salt to taste; Black pepper to taste

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673

Calories per serving

Lactose Free

Energy Kcal 673
Carbohydrates g 79.8
of which sugars g 5.2
Protein g 26.6
Fats g 23.3
of which saturated fat g 3.53
Fiber g 3.5
Cholesterol mg 175
Sodium mg 619

Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Mezze rigatoni with artichoke cream and scampi is all about that Italian coastal vibe. I mean, artichokes are like a staple there, especially when it’s cooler and they're everywhere at the markets. And look, coastal folks know how to turn these tender artichokes into something rich and creamy—just perfect with pasta. Mezze rigatoni, or mezze maniche in Italy, is the go-to. Its ridges? Really hold the artichoke cream. Adding sweet, moist scampi gives you that classic mix of land and sea flavors. You know, it’s not just the taste; the golden pasta grabs the sauce so well, and the scampi’s sweet seafood vibe makes it stand out from the usual shrimp pasta.

In those coastal Italian towns, it’s all about fresh, seasonal stuff. So, dishes like this pop up in both restaurants and homes whenever artichokes are in season. And here's the thing, this dish feels both fancy and chill at once. The mix of mezze rigatoni with a creamy artichoke sauce and scampi is a bit different—yet really comforting.

The pasta’s got a nice bite, the sauce is silky and mild, and the scampi bring that light, ocean taste you cannot beat. For real, while shrimp’s a decent swap if you can’t find scampi, the real deal adds a sweet and delicate taste that takes this seafood pasta dish to the next level. It’s easy to see why this pasta recipe is a go-to, year after year—flavors are on point, textures are creamy and satisfying. Really, it’s got everything folks love about coastal Italian food. So whether it’s for a fancy dinner or a chill family meal, this dish brings a touch of the Italian coast right to your table. Really really does.

INGREDIENTS: Mezze Maniche Rigate pasta 11.3 oz (320 g); Artichokes 2.2 lbs (1 kg); Potatoes 0.4 lb (200 g); Red onions 2.8 oz (80 g); Scampi 8; Brandy 1.8 oz (50 g); Extra virgin olive oil 6 tbsp (80 g); Parsley 1 tuft; White wine ¼ cup (60 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mezze rigatoni with artichoke cream and scampi

To prepare the mezze rigatoni with artichoke cream and scampi, start by How to clean artichokes. Remove the outermost leaves 1 and cut off the tip of your artichokes 2. Then cut them in half 3 and remove the inner choke, using a small knife.

Cut each artichoke half into slices 4 and set them aside (to prevent them from turning brown, you can put them in a bowl with cold water and lemon juice). Finely chop the red onion 5 and cut the potatoes into cubes of about 0.4 inches 6.

Pour the olive oil into a pan and add the onion 7, let it wilt slightly and also add the artichoke strips 8. Stir everything and deglaze with the white wine 9.

Add a ladle of hot water 10, and season with salt and pepper. Also add the potatoes 11 and cover again with a ladle of hot water 12.

Cook over high heat for 10-15 minutes, adding more water if needed 13. At this point, transfer the sauce into a blender cup 14 and blend until you obtain a homogeneous and rather smooth cream 15.

Take your scampi and wash them under running water, then with the help of scissors, cut the belly of the scampi halfway 16. Finely chop the parsley 17 and cook your mezze rigatoni in plenty of boiling water, salted to taste 18.

Meanwhile, as the pasta cooks, heat 3 tbsps of oil with a clove of garlic in a large pan, when the garlic is slightly golden remove it and add the scampi. Deglaze with the brandy 19 and let it cook for about 4 minutes over high heat, then sprinkle with parsley 20, cover with a lid 21 and turn off the heat.

Meanwhile, pour your artichoke cream into a pan, drain the pasta al dente and add it to the artichoke cream 22, mixing well 23. Plate and finally add the scampi 34.