Cellentani with Fire Roasted Artichokes, Smoked Pancetta and Pecorino Toscano Cheese

Try these tangy and smoky classic Italian ingredients atop any number of pasta shapes.

4 pounds Barilla Cellentani Pasta
8 ounces julienned smoked pancetta
2 tablespoons toasted pine nuts
1/2 cup extra-virgin olive oil
1 1/2 pounds diced white onions
3 pounds diced fire-roasted or frozen artichokes
as needed salt
as needed freshly ground black pepper
1/2 cup diced ripe tomatoes
1 pound shredded pecorino toscano cheese
2 tablespoons minced fresh parsley
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. Sauté the pancetta until crispy. Drain and set aside.
  3. Sweat the onions with the oil until translucent. Add the artichokes and simmer to heat through. Season with salt and pepper. Remove from the heat. The sauce can be prepared to this point and reheated later for service.

For each serving, to order: Reheat 1 cup pasta in simmering water. Add to a pan with 1/3 cup artichoke sauce and a few tablespoons of pasta water. Garnish with ¼ teaspoon parsley, 1 teaspoon tomatoes, 2 ½ teaspoons cheese, and ¼ teaspoon pine nuts. Finish with a drizzle of olive oil.