Rigatoni with Artichokes

Enjoy this delightful pasta and artichoke recipe that is ready in 30 minutes - perfect for an Italian dinner.

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Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

2: cups uncooked rigatoni pasta (6 oz)

2: tablespoons butter or margarine

1 1/2: cups soft bread crumbs (about 2 1/2 slices bread)

1: tablespoon chopped fresh parsley

1: teaspoon olive or vegetable oil

2: cloves garlic, finely chopped

3/4: cup chicken broth

2: tablespoons finely chopped sun-dried tomatoes in oil

1: teaspoon cornstarch

1/4: teaspoon salt

1/4: teaspoon crushed red pepper flakes

1/4: teaspoon pepper

1: can (14 oz) artichoke hearts, drained

1: tablespoon grated Romano or Parmesan cheese

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Directions

1 Cook and drain pasta as directed on package. Meanwhile, melt butter in 10-inch skillet over medium-high heat. Add bread crumbs; cook 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove from skillet; keep warm.
2 In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
3 In tightly covered container, shake broth, sun-dried tomatoes, cornstarch, salt, pepper flakes and pepper. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4 Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.