|Quick weeknight dinner!|
My blogger friend, David, recently wrote an entertaining post on the kinds of items we all seem to have in our pantries - check it out here. I could totally relate! What's in your pantry?
For The Pasta:Prepare one pound of stuffed pasta according to package directions. We used Safeway's Rigatoni stuffed with Feta, Spinach, and Artichokes but you can use any filled pasta you like.
|Pasta tossed in sauce|
For The Sauce:In a large sauce pan, over medium heat, saute:
1 Red Onion, cut in half, then thinly sliced
2 Tablespoons Olive Oil
When Onion is softened, deglaze with 1 cup White Wine
Simmer until reduced by half
Add 1 can Artichokes, drained and cut in half
Sprinkle with 1 teaspoon Pizza Napoli Seasoning (3/4 teaspoon Italian Herbs + 1/4 teaspoon Red Pepper Flakes), Salt & Pepper, to taste
After Artichokes are heated through, add 3 slices Prosciutto, minced.
Stir in 1 cup Cream
Once sauce bubbles, add 1/4 cup shredded Parmesan Cheese.
Fold strained pasta into sauce and top with additional Parmesan Cheese, if desired.
Serve with Salad and Bread.
|The Dahlia Lounge, Seattle, Washington|