Spaghetti with White Artichoke Ragù

Spaghetti with white artichoke ragù are a refined and tasty dish that combines pasta with a creamy and flavorful sauce thanks to the artichokes. Here’s how to prepare them:

Ingredients

• 320g spaghetti
• 4 artichokes
• 1 clove of garlic
• 150g sausage (or pancetta, if you prefer a smokier flavor)
• 100ml white wine
• 200ml vegetable or meat broth
• 50g grated Parmesan
• A bunch of chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the artichokes by removing the tougher outer leaves, cutting off the tips and removing the inner “choke”, then slice the hearts into thin wedges and place them in water acidulated with lemon to prevent them from browning.
2. In a large skillet, sauté the garlic clove in extra virgin olive oil. Once golden, remove it.
3. Add the crumbled sausage or the pancetta cut into cubes and brown it.
4. Drain the artichokes and add them to the pan. Sauté for a few minutes.
5. Deglaze with white wine and let the alcohol evaporate.
6. Add the vegetable broth and cook for about 15-20 minutes over medium heat, until the artichokes are tender. If necessary, add more broth during cooking.
7. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti al dente.
8. Once cooked, drain the spaghetti and transfer them to the pan with the artichoke ragù. Mix well to combine everything.
9. Serve the spaghetti sprinkled with grated Parmesan and some chopped parsley. Add a drizzle of raw oil, if desired, and a grind of black pepper.

Trivia

White ragù is a variant of the classic ragù that does not involve the use of tomato. The addition of artichokes makes the dish spring-like and delicate, an elegant and different version from the traditional dish. Pairing the earthy flavor of artichokes with the sweetness of sausage creates a perfect balance. If you want to add a touch of creaminess, you can incorporate a handful of grated pecorino or a small amount of cream at the end of cooking.