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
Preparation
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.
In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
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.
Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.
