Skip that heavy, creamy sauce. This tomato artichoke pasta recipe is a great new way to enjoy artichoke hearts. The savory sauce is loaded with chopped artichoke hearts and crispy pancetta, and seasoned with basil for a unique pasta dish that’s sure to satisfy your artichoke craving. If you can’t find pancetta, feel free to swap it for bacon or prosciutto. Makes 6 servings.

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

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).

overhead image of tomato artichoke pasta on a blue surface

As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Affiliate links will be noted as such, and I will never recommend a product that I don’t use or trust.

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

Equipment:
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 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.

More pasta recipes:

Love artichokes? Try these recipes:

closeup of tomato artichoke pasta in a bowl with a vintage fork on a blue background
Print

Tomato Artichoke Pasta

Skip that heavy, creamy sauce. This tomato artichoke pasta recipe is a great new way to enjoy artichoke hearts. The savory sauce is loaded with chopped artichoke hearts and crispy pancetta, and seasoned with basil for a unique pasta dish that’s sure to satisfy your artichoke craving. If you can’t find pancetta, feel free to swap it for bacon or prosciutto.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 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

Instructions

  1. Cook pasta according to package directions in salted water (reserving 1/2 cup pasta water for sauce).
  2. In a large skillet or saucepan, heat olive oil to medium-high heat.
  3. Add pancetta and onions and sauté for 5 minutes.
  4. Add garlic and crushed red pepper flakes – cooking for 1 minute more.
  5. Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
  6. Cover pot and simmer sauce on medium-low for 10 minutes.
  7. Remove lid and continue to simmer until sauce thickens.
  8. Toss pasta with sauce, adding pasta water as needed.

Nutrition

  • Serving Size:
  • Calories: 430
  • Sugar: 5.1 g
  • Sodium: 612.3 mg
  • Fat: 11.5 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 67.3 g
  • Fiber: 6.4 g
  • Protein: 14.9 g
  • Cholesterol: 12.9 mg

Keywords: dairy free, easy, pasta, artichoke, pancetta, pork

Recipe adapted from Shutterbean.

Last Updated on October 15, 2021 by Melissa Belanger

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

10 Comments

  1. This looks so good! I rarely use artichokes at home …. not really sure why since I like them! This sounds like a perfect weeknight meal : )

  2. This is a wonderful recipe. My family loved it. I had to use blanched bacon because my store doesn’t carry pancetta. I will be making this again and again.