As I have already mentioned, I am always trying out new pasta recipes to make on those days where you don’t have too much time but still want something hearty and comforting to fill you up. I made this pasta a couple days ago, and I think it fits that motto pretty well. I used some leftover prosciutto from my eggs baked in tomatoes recipe, and some delicious broccoli rabe I had picked up this weekend. I’ve also taken a liking to using jarred artichokes. I usually try to get good quality ones that are stored in oil and spices and I find myself coming up with new ways to use them all the time.

On a different note, I will be taking Chocolate Shavings to France very soon! I’m going home for the holidays as well as a couple days to Venice which I am very excited about. I have a list of French cookbooks I can’t wait to pick up, local markets I am planning on visiting and foods that I’ve missed and am looking forward to indulging in. As an early Christmas gift to all of you, I am taking any France-related food requests – so if there’s a French dish you want to know more about or a type of recipe, ingredient or store you’ve been looking for, I am offering to be your official guide to Paris! I hope to hear from all of you!

Recipe (for 2)
180 grams of penne
4 cloves of garlic
2 small bunches of broccoli rabe, stems removed
8 artichokes, jarred
2 thin slices of prosciutto
2 tablespoons of freshly grated Parmesan, and extra for serving
Extra virgin olive oil
Salt and freshly ground pepper

Cook the pasta in salted water according to package instructions. In a separate pot, bring salted water to a boil. Add the broccoli rabe and cook for 2 minutes. Immediately strain, and transfer to a bowl of water with ice to stop the cooking process. In the meantime, thinly slice the garlic. Add a good drizzle of olive oil to a pan, add the garlic in a single layer and place the pan on medium heat. Cook the garlic on one side for 2 minutes and then flip them and cook for another minute. Add the broccoli rabe and saute for 2 minutes. Season with salt and pepper.

Coarsely chop the artichokes and add them to the pan. Cut the prosciutto into bite-size pieces and add to the pan. Make sure that the prosciutto has direct contact with the bottom of the pan, and don’t move it for a couple minutes so it has a chance to crisp up.

Strain the pasta adding a couple teaspoons of the cooking water to the pan. Add the pasta gently, and mix the ingredients so they meld in nicely. Taste and adjust seasoning. Add the Parmesan and stir. Transfer to a bowl and serve with an extra drizzle of olive oil and some Parmesan cheese. Enjoy!