Ditalini with Mushrooms and Artichokes

Name: Ditalini with Mushrooms and Artichokes
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 1 small onion, finely chopped; 1 pound mushrooms, trimmed, cleaned, and finely chopped; 1 teaspoon plus 3/4 teaspoon salt; 1 cup dry Marsala wine; 1/2 pound frozen artichoke hearts, thawed; 1/2 cup heavy cream; 1 pound ditalini or other small, thimble-shaped pasta, such as penneti; 3/4 cup freshly grated Parmesan cheese; 1/2 cup chopped fresh flat-leaf parsley; 1 teaspoon freshly ground black pepper

January 26, 2012

The literal translation of ditalini is “small fingers,” and I’m partial to this small, short shape because I like the ingredients in a pasta dish to be all roughly the same size—including the pasta. You can substitute any other small short-cut pasta you have on the shelf.

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