Artichoke & Cream Sauce Pasta

Episode 46 - Artichoke & Cream Sauce Pasta


  • 500 grams Spirali Pasta
  • 300 grams preserved artichokes
  • 1 small can peeled tomatoes
  • 500ml fresh cream
  • 500grams bacon
  • Parmesan Cheese to taste
  • 2 cloves garlic
  • Parsley
  • Olive oil
  • Salt & Pepper


  1. Cut garlic finely and place in frying pan with olive oil.
  2. Dice bacon into small pieces and fry with garlic until starts to get colour.
  3. Add artichokes and continue to fry for another 5 mins.
  4. Add peeled tomatoes and bring to boil.
  5. After boiling starts leave for 5 mins and simmer for another 15mins.
  6. Add cream and bring to boil.
  7. Once boiled, simmer for a further 15 mins, stirring occasionally not to stick. Boil pasta until al dente; strain and add to frying pan with sauce.
  8. Add Cheese and stir until pasta and sauce combine to form a smooth consistency.
  9. Serve with a sprinkle of finely chopped parsley on top.