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Tortiglioni

Perfect with Chunky Sauces, or Baked

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Tortiglioni are a little larger and thicker walled than rigatoni. They work very well with chunky sauces, and are also excellent baked.
Tortiglioni: Larger and firmer than rigatoni, and perfect with rich, hearty chunky sauces, or baked

Tortiglioni: Larger and firmer than rigatoni, and perfect with rich, hearty chunky sauces, or baked.

Tortiglioni are similar to penne rigate, though their diameter is a little greater -- 1/3 inch, about a cm -- and the ridging is less dense and spirals around rather than going straight up their sides. Also, they're cut straight rather than at a slant.

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
Set pasta water to boil

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.

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