Tomato Artichoke Pasta (Dairy Free)

Name: Tomato Artichoke Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound pasta; 1 tablespoon extra virgin olive oil; 1/2 large sweet or yellow onion, chopped; 4 ounces diced pancetta; 4 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1 15-ounce can diced tomatoes with juice; 1 cup crushed tomatoes; 1 14-ounce can quartered artichoke hearts, drained; 1/2 cup chicken stock; 2 tablespoons dried basil; Salt & pepper, to taste

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tomato artichoke pasta in a white bowl with a second bowl and a water glass in the background

What I love about tomato artichoke pasta

When I first saw this recipe on Shutterbean, I immediately had a flashback to the tomato artichoke ravioli that was on the menu at the first restaurant I worked at in Milwaukee.

The ravioli had pancetta in it and I once served it to a vegetarian and I felt so so so bad. But, to be fair, the menu said it had pancetta in it. So it’s not my fault she didn’t know what it was and didn’t ask me. Don’t worry though, I got her a new meal to replace that one.

So when I saw this recipe for tomato artichoke penne, I immediately thought of adding pancetta to it hoping to replicate the flavor of the ravioli because – let’s be honest – I have no intention of going through the process of making homemade ravioli.

And, the flavor turned out to be perfect. So perfect, that I made it twice in one week. But beware – this is not a vegetarian meal (unless you leave out the pancetta).

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overhead image of tomato artichoke pasta on a blue surface

Here’s what you’ll need to make this artichoke pasta recipe

chef’s knife

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Large stockpot

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Large, non-stick skillet

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Ingredients:

I found diced pancetta in the deli section at our grocery store, but if yours doesn’t carry it like that, ask the deli counter to slice you a 4-ounce thick slice for you to dice yourself. You can also add bacon or prosciutto instead.

tomato artichoke pasta sauce in a large skillet

How to make tomato artichoke pasta

Cook the pasta to al dente in a large stockpot of salted, boiling water. Follow the directions on the package for your pasta to make sure you get the cooking time right.

Make the sauce. Start by sautéing the onion and pancetta in olive oil over medium-high heat. After the onions are translucent add the garlic and crushed red peppers and cook for an additional minute.

Next, add the artichokes, tomatoes, chicken stock and basil. Bring the sauce to a simmer and let it thicken up as the pasta cooks. Adjust seasoning with salt & pepper, to taste.

Toss the pasta with sauce. Once the pasta is cooked and drained, add it to the skillet with the sauce and stir to coat the pasta. Serve immediately.

pasta with artichoke and tomato sauce in a large skillet

FAQ’s and tips for making artichoke pasta

What is pancetta?

I talk about it and mention it a lot in this recipe so I thought it’d be great to clarify what this meat is. Pancetta is a thin meat cut from the pork belly and then salt cured. It’s used in a lot of Italian dishes as a way to add depth to soups and pasta. If you don’t have any available bacon or prosciutto can be used in its place, but they’re not an exact replacement.

How can I make this sauce less tangy?

By simply adding a pinch of sugar while it’s cooking you can bring down the acidity level. The sugar will help to neutralize the acids and make this saucy a little more palatable to those with acid sensitivities.

Can I use frozen artichokes in this recipe?

Yes you can use frozen artichoke hearts if you can’t find any canned. You may want to thaw them and treat the same way as canned in this recipe.

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