They're good for the same sorts of things, however: thick, chunky sauces and baked pasta dishes. The cooking time is about 12 minutes.
Possible substitutions: Many, including penne rigate and mezze penne rigate, pipette, mezze maniche, sedani, rigatoni, and ziti.
What can be chunkier than the artichokes called for in this recipe? It will serve 4:
- 14 ounces (350 g) tortiglioni
- 4 fresh artichokes (see instructions on preparing them if need be)
- 1/4 cup unsalted butter
- 1/2 cup dry white wine
- A bullion cube
- 2 cloves garlic
- The juice of a half a lemon
- 1/4 cup extravirgin olive oil
- 1 tablespoon minced parsley
- Salt & pepper to taste
- Grated Parmigiano
Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.
Heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them. Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out.
Cook the pasta, season it with the sauce, and serve.
More About Pasta Shapes