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Creamy Potato and Artichoke Pasta

Creamy Potato and Artichoke Pasta

By Hisham Ali HassanFebruary 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

In Veneto, chef Matteo Albani prepared us a contradiction of a pasta dish. It was lush and creamy, yet entirely free of dairy. His secret, we learned, was the humble potato. He boiled it, then pureed it and its starchy cooking water before using it to enrich his sauce. We found that simply mashing the potato had a similar effect, while negating the need to haul out a blender. We experimented with Yukon Golds, but ultimately, a high-starch russet yielded the creamiest sauce. As for artichoke hearts, we tried all the usual prepared suspects: jarred, canned and frozen. When sautéed with cherry tomatoes, garlic and herbs, canned and frozen artichoke hearts became mushy. Jarred won out because they held their shape.

Tip

Don’t use grilled or marinated artichokes. The smokiness from the grill and garlickiness of the seasoned oil muddy the dish’s otherwise bright, clean flavors.

Ingredients
  • 1

    medium russet potato (about 8 ounces), peeled and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 12

    ounce jar artichoke hearts, drained, patted dry and chopped (about 1½ cups)

  • 1

    medium shallot, finely chopped

  • 5

    inch rosemary sprig

  • 2

    medium garlic cloves, finely chopped

  • 1

    pint cherry or grape tomatoes, halved

  • ½

    cup dry white wine

  • 1

    pound campanelle or fusilli

  • Chopped fresh flat-leaf parsley, to serve

  • Finely grated Parmesan cheese, to serve

Step 1

In a large pot, combine the potato and 4 quarts water. Bring to a boil over high and cook until a skewer inserted into the potato meets no resistance, about 8 minutes. Using a slotted spoon, transfer the potato to a small bowl. Add ¼ teaspoon salt and ¼ cup of the cooking water, then mash with a fork until smooth. If needed, add more cooking water 1 tablespoon at a time until the potato is completely smooth and has the consistency of pourable yogurt; set aside. Return the water to a boil.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the artichoke hearts, shallot, rosemary sprig and ½ teaspoon each salt and pepper. Cook, stirring, until the shallot has softened and the artichoke hearts are just beginning to brown, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Step 3

Stir in the tomatoes and cook, stirring, until they begin to break down, about 3 minutes. Add the wine and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes. Remove and discard the rosemary, then stir in the potato mixture. Remove the skillet from the heat.

Step 4

Meanwhile, to the boiling water, add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot.

Step 5

Add the sauce to the pasta and cook over medium-high, tossing, until the pasta is al dente, 3 to 5 minutes. Add reserved cooking water as needed so the sauce clings to the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with parsley and Parmesan.