|16 oz||Pastene Rigatoni|
|4 jars||Pastene Marinated Artichoke hearts|
|1/4 tsp||Pastene Crushed Hot Red Peppers|
|3/4 cup||35% crean|
|1/4 cup||chopped fresh flat-leaf parsley|
|2 tbsp||Pastene Capers in Vinegar, drained|
|1 cup||Pastene Grated Parmesan Cheese|
|salt and pepper|
- Cook the pasta in boiling, salted water until al dente. Drain and keep hot.
- Meanwhile, drain the marinade from the artichokes into a large skillet. Add crushed hot pepper and salt to taste. Heat gently over low heat.
- Slice the artichoke hearts and add to skillet. Stir in cream. When heated, stir in the drained pasta, parsley, capers, and half the Parmesan.
- Serve in heated bowls topped with remaining Parmesan.