A decadent dinner at arms reach any night of the week. Keep our Spinach & Artichoke Bruschetta on hand to craft this rich pasta dish with just a few pantry staples. This southern Italian semolina pasta doesn't require resting and comes together in minutes. Dressed in a velvety cream sauce that you'll want to make time and again.
INGREDIENTS:
400g semolina flour
pinch of salt
2 cups heavy cream
1 jar Spinach & Artichoke Bruschetta
Parmesan, grated
PREPARATION:
To make the pasta: Bring 200g water to a simmer. Add semolina flour and salt to a bowl. Slowly pour in the hot water mixing with a fork. When the fork is no longer mixing well, use your hands, careful at first not to burn yourself. Work the dough until it comes together into a homogenous mass, about 5 minutes. The dough should not be sticky to the touch, but it also should not be dry or crumbly. You may need to add a little semolina or a few drops of water to get this texture. Divide the dough into sections, roll into a log, and continue rolling into a thick spaghetti noodle until you have the length you desire, about 12 inches. Repeat with remaining dough. Run long noodles through a cavatelli maker or shape by hand.
To make the sauce: In a saucepan, bring cream to a simmer and continue to cook at a low boil until reduced by half, about 30 minutes. Once reduced, stir in Spinach & Artichoke Bruschetta. Season to taste with salt.
To cook the pasta: In a large saucepan, bring at least 4 quarts of water to a boil. Season generously with salt. Ass pasta to water, stir gently, and let boil until it floats 1-2 minutes. Strain pasta and toss with sauce. Garnish with grated Parmesan cheese.