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RECIPE | Penne with Jerusalem Artichokes

  • 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.


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.



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